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  • 150g long grain rice
  • 75g butternut squash, diced
  • 30g carrot, peeled and diced
  • 1 tbsp olive oil
  • 1 large onion, chopped (100g)
  • ½ red pepper, diced (60g)
  • 1 to 2 cloves garlic, crushed
  • 1 x 400g tin chopped tomatoes
  • 2 tsp sundried tomato paste
  • A dash of sugar
  • 100g cooked chicken breast, diced
  • 2 tbsp canned sweetcorn
  • 2 tbsp basil , chopped
  • 25g parmesan, grated
  • cooked chicken, shredded


  1. Cook the rice, squash and carrot in boiling salted water for about 12 minutes. Drain.
  2. Heat the oil in a saucepan. Add the onion, pepper and garlic and fry for 5 to 8 minutes until soft.
  3. Add the tomatoes, tomato paste, sugar and simmer for 10 minutes.
  4. Add the sweetcorn, basil , parmesan and rice and mix together.


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