• 175g Long grain rice
  • 100g Frozen peas
  • 100g Butternut squash, diced
  • 2tbsp Olive oil
  • 1 Onion, chopped
  • ½ Red pepper, deseeded and diced
  • ½ Red chilli, deseeded and diced
  • 2 Garlic cloves, crushed
  • 150ml White wine
  • 250ml Chicken stock
  • 2tbsp Sundried tomato purée
  • 1tsp Fresh thyme, chopped
  • 150g Cooked chicken, diced
  • 25g Parmesan, grated


  • STEP 1

    Cook the rice in boiling salted water until tender, then drain.

  • STEP 2

    Cook the squash in boiling water for 5 minutes. Add the peas and boil for another 3 minutes, then drain.

  • STEP 3

    Heat the oil in a frying pan. Add the onion, pepper and chilli and fry until soft.

  • STEP 4

    Add the garlic, then wine, and boil to reduce by half (the alcohol will evaporate). Add the stock and reduce by one third.

  • STEP 5

    Add the rice, chicken, sundried tomato purée, thyme, vegetables and Parmesan. Toss over the heat and season well.

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