Now back in the U.S., I miss my Waitrose Weekend newspaper. The free, weekly publication was the highlight of my weekly shop. Flipping through tons of recipes, local activities, and attempting to finish one of my favorite pastimes-a crossword puzzle. This recipe, Spicy Chicken Rice, hails from the Weekend’s pages, and just like the others before it, it’s dynamic and flavorful. I especially love anything made in a walk for a Sunday night dinner. A big, hearty recipe in one pot is what the end of the weekend call for!
How to make it an A+: The rice has an amazing sweetness from chopped pineapple, but is missing a little bite. I would add some chopped onions to the mix with the vegetable medley. (The Waitrose Stir Fry pack is obviously not sold in the States, so I added carrots, red pepper, broccolini, and baby bok choy in its place.) Also, the chicken continues cooking while resting off the heat, steaming for ten minutes, so I would take it off the heat just before it is cooked through.