Rice with chicken and vegetables
Calories: 535.47kcal
Servings 4 serves
Ingredients
- 2 chicken thigh boneless and skinless
- 240 g rice
- 2 clove garlic
- 1 onion small
- 3 green bean
- 2 mushroom
- 1 tomatoes grated
- 1 paper saffron
- 750 g water
- sugar
- salt
- olive oil extra virgin
Step by step instructions
- Brown the chicken in olive oil, remove and set aside.
- In the same oil, add the sliced garlic, the chopped onion, and the chopped green beans and mushrooms.
- When the vegetables are half fried, add the grated tomato to which we will have added a little sugar and the same amount of salt.
- The tomato will deglaze the bottom of the pot.
- Cover and let it cook for a few minutes.
- Add the rice, sauté it, and then the chicken.
- Add the water, salt and a saffron paper.
- Cook 17 minutes or until the water evaporates.
- Let stand 5 minutes, covered, before serving.
Nutrition
Calories: 535.47kcal | Carbohydrates: 51.82g | Protein: 20.48g | Fat: 26.71g | Saturated Fat: 5.81g | Trans Fat: 0.08g | Cholesterol: 92.61mg | Sodium: 1832.24mg | Potassium: 390.37mg | Fiber: 1.59g | Sugar: 2.03g | Vitamin A: 292.21IU | Vitamin C: 5.33mg | Calcium: 40.28mg | Iron: 1.4mg
