Rice with chicken and vegetables

Rice with chicken and vegetables

Course: First dish, Main dish
Cuisine: Spanish
Keyword: chicken, rice, vegetables
Calories: 535.47kcal

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings 4 serves


  • 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
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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.


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

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