Us vegetarians have to be rather creative when it comes to preparing our lunches and today's recipe went down really well (literally). I boiled brown rice and cooked some quorn chicken (style) fillets. I cut them into strips and added them to the ‘mildly spicy mexican sauce' by Chicken Tonight. The rice was then stirred in. This colourful concoction certainly beats sarnies.
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| A feast for the eyes. |
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