Rice with Chicken and Vegetables

Ingredients

• 0.5 roasted chicken (from the previous day)
• 50 ml poultry broth
• 3 tbsp olive oil
• 5 garlic cloves
• 1 onion, finely chopped
• 2 bell peppers (yellow and red)
• 1 beef tomato
• 500 g beans
• 3 Carrots
• 1 can corn
• Salt
• Pepper (freshly ground)
• 300 g rice
• 600 ml Vegetable Broth
• parsley

Instructions

1. 1.

   Peel and finely chop the garlic. Wash the bell peppers, halve them, remove seeds, and dice or slice into strips. Peel the carrots and cut into long ribbons. Trim the beans, blanch the beef tomato, peel, seed, and chop it small. Sauté the garlic and onion in olive oil, add the rice, and continue sautéing.

2. 2.

   Add the beans to the pot for 3 minutes, then pour in the vegetable broth, cover and simmer. After 10 minutes, add carrots and bell peppers, simmer until most liquid evaporates. While the rice cooks, place the roasted chicken in a separate pot with poultry broth and steam until warm.

3. 3.

   Remove the finished rice from the pan, season with salt and pepper. Drain the corn and add it with the tomatoes. Remove skin from the chicken, shred into strips, mix 3/4 of the strips under the rice, serve on bowls, garnish with parsley and remaining chicken strips, and serve hot.