Chicken and spinach tomato risotto

 

Ingredients

・ 1 cup of rice

・ 3 heaping tablespoons of canned tomatoes

・ Water (as needed)

・ 1 consommé cube

・ 4 chicken wings

・ 1 egg

Directions

・ 1 handful of frozen spinach

1. Place the washed rice and canned tomatoes in a rice cooker and add water up to the 2 mark. Gently arrange the chicken wings on top and turn the rice cooker on. White rice mode is fine.

2. Crack an egg into an airtight bag and add the frozen spinach. Mix lightly.

3. Loosely seal the top of the bag and heat for 1 minute at 600W. Remove and knead once. *Be careful as it will be hot.

4. Heat for a further 20 seconds or so and knead.

5. Once cooked, add the rice from step 4 on top and mix.

6. Serve.