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.