Many times the secret of a good dish is not so much in the execution of laborious and innovative techniques as in the use of fresh, quality and very natural ingredients (and that is that everything that we find in the greengrocer section of department stores in natural has very little). East brown rice with chicken and garden vegetables It is a perfect example of how using the product from the organic garden guarantees the maximum flavor of each bite and preserves the properties of the food. This recipe has approximately 530 calories per serving. Brown rice has 332 calories per 100 gr.
Don't worry if you don't have a garden at hand, more and more establishments include pesticide-free products on their shelves. The #bso to the plate today has been Austin Mahone - Dirty Work. #bonprofit
- 1 glass of brown rice
- ½ organic zucchini
- 2 organic carrots
- 1 Tomate
- 1 organic red pepper
- 2 organic garlic
- 1 organic red onion
- 1 organic sweet onion
- 1 hoja de laurel
- 250 gr of chicken breast
- shawl
- In a saucepan with ¾ of a liter of water, boil the sweet onion (peeled and quartered), the peeled tomato, 1 whole garlic, the peeled carrots, the bay leaf, salt and olive oil.
- Meanwhile, chop the onion and garlic and fry it in a medium frying pan with 2 tablespoons of oil.
- Add the red pepper and the zucchini, cut into large cubes and leave to fry (2-3 minutes).
- Cut the chicken breast into medium dice and add to the sauce. Stir until the chicken has changed color (stops looking raw).
- Add the glass of rice, stir well to mix all the ingredients.
- With a soup ladle, add the vegetable broth that is boiling in the saucepan (4 tablespoons), lower the heat to medium power and let it burn.
- We repeat this action until the brown rice cooks well (20 minutes).
- After 20 minutes, we turn off the heat and let it rest for 5 minutes.
- The rice is ready to eat.
The recipe looks good, but brown rice in 20 minutes? maybe in 40 we walk tighter