Saffron rice with black beans and chicken

Ingredients

• 300 g basmati rice
• 1 sachet saffron
• Salt
• pepper (ground)
• 2 large tomatoes
• 1 white onion
• paprika peppers (one red, one yellow, one green each)
• 2 large chicken breast fillets
• 4 tbsp oil
• 2 tbsp vinegar
• 150 g black beans (canned)
• cilantro leaves (for garnish)

Instructions

1. 1.

   Wash rice under running water in a sieve, then bring to a boil with slightly salted water at about twice the amount of rice, stir in saffron and cover over low heat for about 20 minutes until cooked.

2. 2.

   Wash tomatoes and chop finely. Clean paprika peppers, halve, seed, remove all white membranes, wash, pat dry and cut into small pieces. Peel onion and slice into wedges.

3. 3.

   Brush chicken breast with a little oil, season with salt and pepper, and grill on a not too hot grill for about 5-7 minutes per side.

4. 4.

   Mix remaining oil with vinegar, salt and pepper and toss the chopped vegetables in it. Cut grilled chicken into bite-sized pieces and mix in. Drain beans.

5. 5.

   Serve rice in bowls, top with beans, vegetables and chicken pieces, garnish with cilantro leaves.