Chicken and vegetable rice
by Tavolino
A comforting and flavorful soupy rice, prepared with a variety of fresh vegetables and tender chicken breast. It is a complete, nutritious dish perfect for a family meal.
Ingredients
- Round-grain rice 400 g
- Chicken breast 1 unit
- Zucchini 1 unit
- Carrot 1 unit
- Tomato 1 unit
- Pumpkin 100 g
- Red bell pepper 0.5 unit
- Onion 1 unit
- Leek 1 unit
- Garlic clove 1 unit
- Spinach leaves 4 units
- Sea salt to taste
- Olive oil to taste
- Pepper to taste
- Vegetable broth 1.5 l
Preparation
- 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
Finely chop the leek, onion, and garlic clove. Sauté them in the same pot over low heat.
- 3
Dice the pumpkin and the half red bell pepper. Add them to the pot and continue cooking over low heat.
- 4
Dice the tomato and add it to the sauté. Adjust salt and cook until the mixture is well combined.
- 5
Carefully fry the 4 spinach leaves in hot oil. Drain them on paper towels and set aside.
- 6
Add the diced carrot to the sauté and cook for a few minutes.
- 7
Add the reserved chicken and the 400 g of rice. Stir well to combine the flavors.
- 8
Pour in 1.5 l of hot vegetable broth. Adjust salt and let cook over medium heat.
- 9
Halfway through cooking, add the diced zucchini and finish cooking until the rice is al dente.
- 10
Serve the soupy rice garnished with the fried spinach leaves.