Vermicelli Rice with Chicken and Peas | RICARDO

Ingredients

• 1 ½ lb (675 g) skinless, boneless chicken thighs, cubed
• 3 tbsp (45 ml) olive oil
• ¾ cup (80 g) crushed wheat vermicelli (see note)
• 1 clove garlic, chopped
• 1 cup (200 g) basmati rice
• 2 ½ cups (625 ml) water
• 2 cups (300 g) frozen peas
• 1/3 cup (40 g) pine nuts or crushed almonds, toasted
• 2 tbsp chopped fresh mint
• 1 lemon, cut into 6 wedges
• Salt and pepper