Ingredients
3 tbsp olive oil
1 onion, chopped
85g/3 oz button mushrooms, cleaned and halved
3 rashers unsmoked bacon, chopped
1 tsp mixed dried herbs
200g/7oz long grain rice
leftovers from 1 roast chicken
400ml/14¼fl oz chicken stock
2 tbsp fresh flatleaf parsley, chopped, to garnish
To serve
green salad

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a large casserole dish. Add the onion and fry, over a gentle heat, until translucent. Add the mushrooms, bacon and dried herbs and fry for a further 2-3 minutes.
3. Stir in the rice and the leftover chicken. Pour in the stock. Cover and transfer to the oven for 12-15 minutes or until the rice is cooked and the stock has been absorbed.
4. Check the seasoning before garnishing with parsley and serving with a green salad.