Ingredients
- Rice (long-grain) 1 glass
- Butter 1 tablespoon
- Vegetable stock cube 1
- Water 2 1/2 glasses
- Carrots 3 items peeled
- Green peas 1 cup
- Corn 1 cup
- Chicken breast 1 big
- Parsley 1/2 small bunch finely chopped
- Salt - pepper
Instructions
Boil into salted water the vegetables (carrots,green peas,corn) 20-30 minutes until slightly tender.Meanwhile fry in a nonstick frying pan the chicken using a little olive oil (wash and clean the chicken first).Then strain the vegetables.In a pan melt the butter and then add the water and the vegetables stock cube.Bring to a boil and then turn the heat down to low and add the rice.Season with salt and pepper and cover the pan with the lid.Boil for 15-20 minutes approximately until all liquids have been evaporated.Turn off the heat and add the vegetables and the chicken cut into small pieces and mix gently.Serve it warm,sprinkle with some finely chopped parsley on top.
