Vegetable and Chicken Sautéed Rice
oz. Iberia Yellow Rice
tbsp. Iberia Extra Virgin Olive Oil
oz. Canned Peas
Iberia Adobo All-Purpose Seasoning
Red Sweet Bell Pepper
oz. Vegetable Broth
Pour 4 tbsp Iberia Extra Virgin Olive Oil in a medium ovenproof pot, then keep it by side.
Clean and cut the red sweet bell pepper in medium dice.
Do the same with the chicken breast.
Peel the tomato and cut it in half, take the seeds and discard them.
Cut the tomato in dices too.
Add 8.8 oz. Iberia Yellow Rice to the pot and mix wewll with the oil, then put over medium heat.
Put 35 oz. Broth in a pot and bring to a boil, then gently pour it in the pot with the rice and begin to cook.
It has to cook for 13 minutes.
Add small amounts of broth when the rice is too dry.
Near minute 7, add all of the vegetables to the rice, and after 3 more minutes you can add the chicken.
Taste and season with salt and pepper as desired.
When you need to serve the rice, pour it in a pan and sauteé it over high heat for 3 minutes.
You can even serve this rice recipe with courgettes or any kind of fish.