Ingredients
500 g chicken breasts
250 g of white rice
750 ml warm water
60 ml olive oil
1 carrot
1 onion
50 g of canned corn
100 g Canned peas
optional cheese for sprinkling
1 tbsp flour
salt
Photo added on
Photo author
Zoritooo
Method
Cut the meat into small bites. Add salt and sprinkle with a little flour. Put it in a deep pan to fry until golden. Remove. In the same fat, sauté chopped into small cubes of carrots and onions. Add rice and fry until translucent. Pour water, stir and leave to low heat for about 20 minutes. Stirring occasionally. Add corn, peas and bites and was capped again. Allow the liquid to be absorbed by the rice. When serving grated cheese on top and gently warmed in the oven top heating element to melt.
Containers:
Difficulty
Easy
Tested
1 user
Source
Magazine Women's Club
Comments
Bravo, Desi! Looks great! Bookmark
Bravo I do every week risotto my family loves him very much.
Oh tasty. Will try. Looks delicious.
Today I made with spices to taste, because the recipe does not give such a mix and frozen vegetables, Mexican, it was great. :)
Well this is really good :)
desislawa thank you for the nice recipe and rice of which put zadanese banging
use long grain rice, Chinese or Thai.
Desi great looks in the picture. Will do must!
Very tasty. I swapped my peas with mushrooms.