Chicken And Sun-Dried Tomato Pilaf - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None onion, finely chopped
1 clove garlic, crushed
14 oz boneless skinless chicken thighs, trimmed and thinly sliced
1 cup long-grain white rice
2 tbsp tomato paste
2 None chicken bouillon cubes
1/2 cup sun-dried tomatoes on oil, drained and chopped
1/4 cup chopped basil, plus additional small leaves, to serve
None None Baby spinach leaves, to serve

Preparation

Heat oil in a deep skillet on high heat. Add onion and garlic; cook and stir for 3 mins or until soft. Add chicken; cook and stir for 5 mins or until browned.
Add rice and tomato paste; cook and stir for 1 min or until coated in mixture. Stir in crumbled bouillon cubes and 2 cups water. Bring to a boil. Reduce heat to low; cover. Simmer gently for 10 mins or until rice is just tender.
Stir in tomatoes. Remove from heat. Let stand, covered, for 5 mins. Using a fork, fluff to separate rice. Stir in chopped basil. Season to taste. Sprinkle with basil leaves. Serve with baby spinach.