Pumpkin & Pea Rice Bake

Serves: 4
Preparation Time: 10
Cooking Time: 45


  • 1L Campbell's Real Stock - Vegetable
  • 500g chicken breast fillet, cut into 2 cm dice
  • 1 3/4 cups long grain rice
  • 400g butternut pumpkin, peeled and diced
  • 1/2 cup frozen peas
  • 1 tomato, diced
  • freshly ground black pepper, to taste
  • 1/2 cup parmesan or tasty cheese, freshly grated


  1. Preheat oven to 180°C.

  2. Place Campbell's Real Stock in a saucepan and bring to the boil.

  3. Combine stock, chicken, rice and pumpkin in a 6 Litre (12 cup) capacity round ovenproof casserole dish and bake, covered, for 45 minutes.

  4. Carefully remove the lid, add peas, tomato and freshly ground black pepper. Toss with a fork, cover and let stand for 5 minutes. Serve with grated cheese.

  5. For a vegetarian option omit the chicken from the recipe.


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