The colored rice recipe: a complete lunch all by itself

The colored rice recipe: a complete lunch all by itself

Baked rice is already a timeless success! With simple preparation and the yield of multiple portions, this type of recipe combines the useful with the pleasant. That’s because, with it, you can give a delicious destination to that cooked rice that’s been sitting around in the fridge, that shredded chicken that you’ve overdone, and even those veggies that are taking time in the pantry. So, nothing better than exploring new possibilities with this one colored rice recipe!

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Who knew it’s possible to make such a robust dish less than half an hour? This recipe is all about benefits, so it’s time to try and reproduce it at home. Then check out the whole step by step:

Colored chicken rice recipe

Time: 25 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

  • 1 tablespoon of oil
  • 1 minced garlic clove
  • 1/2 cup onion (chopped)
  • 2 cups skinless tomato (diced)
  • 1/2 cup diced yellow bell pepper
  • 1 pack of frozen vegetable selection (300g)
  • 2 cups chicken (cooked and shredded)
  • 4 cups cooked white rice (tea)
  • 1 cube of vegetable broth
  • 2 tablespoons of butter
  • 1/2 cup boiling water (tea)
  • Salt and black pepper to taste
  • 1 and 1/2 cups shredded mozzarella

Method of preparation:

  1. In a skillet, over medium heat, heat the oil and saute the garlic and onion until golden brown.
  2. Add the tomato, the pepper and fry for 3 minutes.
  3. Add the seleta and cook in a covered pan for 5 minutes.
  4. Put the chicken, rice and mix.
  5. Transfer to refractory medium and reserve.
  6. Dissolve the vegetable broth and butter in boiling water and pour this mixture over the rice with a ladle.
  7. Top with the mozzarella and bring to a medium, preheated oven for 15 minutes or until golden brown.
  8. Then serve your colored rice with chicken!

Source: Terra

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