Rice with chicken breast and vegetables

Name: Rice with chicken breast and vegetables - Olimpia K.
Ingredients: 1/2 chicken breast (200; 250 g) 2 cups of rice 6 cups of water 1 large tomato 1 red bell pepper 1 medium carrot 200 g of mushrooms 1 bunch of green onions 3; 4 tablespoons of oil fresh parsley

Meat - Rice with chicken breast and vegetables by Olimpia K. - Recipia

When I need to make something quick and good for kids, I often turn to rice with chicken breast and vegetables. I like that I can cook it in a regular pot and that I don't have to stand by it for too long. Over time, I've started cooking the mushrooms separately so they don't change the color of the rice, which really matters if you want it to look good. If you think rice turns out better when it's softer, feel free to add a little more water. Quick Info Total time: about 50-60 minutes Preparation time: 15-20 minutes Cooking time: 35-40 minutes Servings: 3-4 Difficulty: easy Recipe type: lunch or dinner, suitable for kids Ingredients 1/2 chicken breast (200-250 g) 2 cups of rice 6 cups of water 1 large tomato 1 red bell pepper 1 medium carrot 200 g mushrooms 1 bunch of green onions 3-4 tablespoons of oil fresh parsley salt, to taste Preparation steps 1. Wash the chicken breast and cut it into small cubes for quick cooking. Heat the oil in a pot and add the chicken to brown it over medium heat. Stir occasionally for even browning. 2. Meanwhile, slice the mushrooms. I prefer to sauté them separately in a pan with a little oil until the water they release evaporates. This way, they won't darken the rice at the end. 3. Cut the carrot into rounds or small cubes, the tomato and bell pepper into cubes. Chop the green onions, both the white part and the green tops. 4. After the chicken is browned, add the vegetables (without the mushrooms) on top of the meat. Sauté everything together for a few minutes until the vegetables start to soften and the onion becomes translucent. 5. Add the rice on top of the meat and vegetables. Stir frequently over low heat for about 5 minutes. The rice should absorb some oil and flavor from the vegetables and chicken. 6. Now you can add the sautéed mushrooms. Then pour in the 6 cups of water and add salt to taste. 7. Let it simmer over medium heat with the lid on until the rice is well cooked and the liquid is almost completely absorbed. Occasionally check to make sure it doesn't stick, stir gently if needed, and see if it needs more water. I prefer to add about half a cup more water if I want the rice to be softer, especially if it's for small children. 8. When the rice is cooked, turn off the heat and sprinkle chopped fresh parsley over the top. Why I make this recipe often It's the kind of simple meal that's good for the whole family, and the ingredients are always easy to find. The rice remains tasty even after it cools down, so I can prepare it in advance. I like that I can vary the vegetables based on what I have in the fridge, but I usually stick to the combination of mushrooms and chicken breast for flavor and texture. Tips and variations Tips - Wash the rice in 2-3 cold waters to remove excess starch. - Cut the chicken into small cubes for quick cooking. - Don’t skip browning the mushrooms separately if you want the rice to stay light in color. - Don’t leave the rice unattended at the end; if the liquid evaporates too quickly, add a little more water. Substitutions - The chicken breast can be replaced with boneless thighs, but the cooking time may increase slightly. - If you don’t have mushrooms, you can just use the main vegetables, but the flavor will be different. - Green onions can be replaced with chopped dry onions. Variations - You can add peas or corn towards the end for different flavors and textures. - The rice also turns out well with diced zucchini if you want to change the vegetables. - For a different note, add a little finely chopped garlic along with the vegetables. Serving ideas - It goes well on its own, with a tomato or cucumber salad. - It can be served warm or at room temperature, especially for small children. - If you want to save it for the next day, reheat it with a little water to prevent it from drying out. Frequently asked questions 1. Do I need to fry the rice before adding the water? Yes, it helps with texture and flavor. Fry it with the vegetables and chicken for about 5 minutes before pouring in the water. 2. If I don’t have mushrooms, can I omit or replace them? Yes, you can skip them, but the flavor will be simpler. You can add other vegetables to your liking. 3. What type of rice do you use? I usually use short-grain rice, but long-grain works too. The cooking time may vary slightly. 4. Can I use less or more water? Yes, you can adjust the liquid depending on how soft you want the rice to be. 5. Is it suitable for babies or small children? Yes, you can reduce the salt and cut the ingredients very small. Pay attention to the consistency and texture suitable for their age. Nutritional values Estimate for 1 serving (out of 4): approximately 350-400 kcal Protein: 18-20 g Carbohydrates: 60-65 g Fats: 8-10 g Values are approximate and may vary depending on the type of rice, the exact amount of oil, and the proportions of vegetables used. Rice with chicken and vegetables provides a good intake of complex carbohydrates and protein, as well as fiber from the vegetables. If you use more oil, the calories increase. Storage and reheating Store in the refrigerator, in a covered container, for a maximum of 2 days. When reheating, add 1-2 tablespoons of water and stir gently to prevent drying out and sticking to the pot. I do not recommend keeping it for more than two days, especially if it’s for small children. It does not freeze well, as the texture of the rice changes.

Rice with chicken breast and vegetables

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