Chicken pilaf with dill & pine nuts

Ingredients

• 250 g rice 
• 2 tbsp olive oil 
• 1  onion thinly sliced
• 2  chicken breasts boneless skinless cut into small cubes
• 0.5 tsp allspice 
• 1 tbsp tomato purée 
• 400 ml chicken stock see 
• 1 small bunch optional: dill chopped
• 140 g soya beans frozen hot
• 50 g pinenuts toasted

Equipment

• frying pan

Directions

1. Rinse the rice until the water runs clear, then drain.
2. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato pure, and cook for 2 mins more.
3. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
4. Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.