Vermicelli Rice with Chicken and Peas

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