Mediterranean one-pot chicken & rice

Ingredients

• 4 chicken breast fillets,
  cubed
• 2 teaspoons garlic powder
• 2 teaspoons smoked
  paprika
• 2 teaspoons dried coriander
  leaves
• salt and pepper to taste
• 2 teaspoons olive oil
• 2 cups uncooked basmati rice
• 1 × 400g can chopped tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon sugar
• 1 teaspoon smoked chilli flakes
  (optional)
• 400ml chicken stock
• 2 cups baby spinach
• 150g cherry tomatoes, halved
• 100g sundried tomatoes,
  chopped

Method

1. Season the cubed chicken with garlic powder, smoked paprika, coriander leaves, and salt and pepper to taste.
2. Heat the olive oil in a large pan over medium heat. Add the chicken and cook, stirring, until browned all over.
3. Add the rice to the chicken and stir in. Continue cooking over a medium heat for 5 minutes, stirring all the while
   to prevent the rice from sticking to the pan.
4. Add the chopped tomatoes, tomato paste, oregano, sugar, and chilli flakes (if using), and cook for 2 minutes.
5. Pour in the chicken stock, cover the pan and continue cooking until the rice is done (10-15 minutes).
6. Add the spinach, cherry tomatoes and sundried tomatoes and cook for a further 5 minutes until all the liquid is
   absorbed. Serve hot.