Brown-Rice Chicken Paella with Leeks and Tarragon

Ingredients

• 1 tsp extra-virgin olive oil
• 1 small onion, sliced
• 2 leeks, white parts only, thinly sliced
• 3 garlic cloves, minced
• 450 g (1 lb) boneless, skinless chicken breast, cut into strips
• 2 large tomatoes, chopped
• 1 red bell pepper, sliced
• 125 g (2/3 cup) brown rice
• 1 tsp dried tarragon, or to taste
• 480 ml (2 cups) fat-free unsalted chicken broth
• 150 g (1 cup) frozen peas
• 15 g (1/4 cup) chopped fresh parsley
• 1 lemon, cut into 4 wedges

Method

1. Heat the oil in a large nonstick skillet over medium heat. Add the onion, leeks, garlic and chicken and sauté for about 5 minutes, until the vegetables soften and the chicken begins to color.
2. Add the tomatoes and red pepper and cook for another 5 minutes.
3. Stir in the brown rice, tarragon and broth. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes.
4. Stir in the peas. Continue cooking uncovered at a gentle simmer for 45 to 60 minutes, until the rice is tender and the liquid has been absorbed.
5. Divide among four plates and finish each serving with parsley and a lemon wedge.