1. 1

   Step 1

   Season the cubed chicken breast with salt and pepper and brown it in a pot with hot olive oil. Remove and set aside.

2. 2

   Step 2

   Finely chop the leek, onion, and garlic clove. Sauté them in the same pot over low heat.

3. 3

   Step 3

   Dice the pumpkin and the half red bell pepper. Add them to the pot and continue cooking over low heat.

4. 4

   Step 4

   Dice the tomato and add it to the sauté. Adjust salt and cook until the mixture is well combined.

5. 5

   Step 5

   Carefully fry the 4 spinach leaves in hot oil. Drain them on paper towels and set aside.

6. 6

   Step 6

   Add the diced carrot to the sauté and cook for a few minutes.

7. 7

   Step 7

   Add the reserved chicken and the 400 g of rice. Stir well to combine the flavors.

8. 8

   Step 8

   Pour in 1.5 l of hot vegetable broth. Adjust salt and let cook over medium heat.

9. 9

   Step 9

   Halfway through cooking, add the diced zucchini and finish cooking until the rice is al dente.

10. 10

    Step 10

    Serve the soupy rice garnished with the fried spinach leaves.

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