This UNCLE BEN's® Rice & Grains recipe has been developed by celebrity chef Mike Van De Elzen, and guided by the Mars Food Nutrition Criteria. See more delicious recipes like this here.

Chicken and rice

175 g	Chicken thighs, trimmed of any fat and skin removed (Main)
½ tsp	Dijon mustard
½ tsp	Olive oil
1 pinch	Fine salt
250 g	UNCLE BEN's® Brown and Wild Rice (Main)
75 ml	Vegetable stock, or water
½ tsp	Lemon zest
50 g	Feta, choose a crumbly type
½ cup	Watercress, rinsed and drained
2	Lemon wedges, to serve

Spinach Pesto

150 g	Spinach (Main)
30 g	Toasted cashew nuts (Main)
30 g	Grated parmesan cheese
80 ml	Olive oil
½ tsp	Fine salt

Directions

Chicken and rice

1. Slice chicken thighs thinly and put in a bowl with mustard, olive oil and salt. Stir to evenly coat the chicken.
2. Heat a large pan or wok over a medium-high heat, add chicken and sauté for 2 minutes.
3. Empty rice packet into the pan, stir, then add stock and lemon zest. Continue to cook for 3-4 minutes. Transfer rice mix to a bowl and stir through ¼ cup spinach pesto. Divide between two serving dishes, crumble feta over the top and finish with watercress.

Spinach pesto (makes 1 cup)

1. Bring a large pot of water to the boil. Add spinach and cook for 10-20 seconds. Remove spinach from pot and refresh in ice-cold water.
2. Place all ingredients in a food processor and pulse to combine. (You want to retain colour and some texture so don't overdo it.)