±250gm cooked chicken, shredded
±150gm hickory ham, chopped
1 cup frozen peas
1 x 400gm can chopped tomatoes & onions
½ tsp crushed garlic
Pinch of sugar
2 Tblsp chopped parsley
6 large white mushrooms, chopped
240gm rice
Method
Cook the rice in lightly salted boiling water until tender.
Drain and keep warm.
Tip all the remaining ingredients into a non-stick saucepan.
Bring to the boil, then simmer for 5 minutes - or until the rice is cooked.
Serve with a crispy green salad.
