ONE-POT MEAT AND RICE
Ingredients:
- 150g boneless chicken breast
- 1 teaspoon extra virgin olive oil (7g)
- 50g onion chopped
- 1 garlic clove minced
- 1 teaspoon oregano
- 65g basmati rice (raw), rinsed
- 100g carrots cut into small cubes
- 50g frozen corn
- 20g frozen peas
- 150ml water
- 20g grated Parmesan cheese
- 20g bell pepper for serving
- Salt and pepper to taste
Instructions:
- In a large pot heat the olive oil under medium heat. Cook the onions until soft and translucent, for about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds additional.
- Add the cubed chicken, and season with oregano, salt, and pepper to taste and cook until the chicken is cooked, about 5-7 minutes.
- Add the rice and cook the chicken to lightly toast for about 1-2 minutes. Add the vegetable, season with salt and pepper, then pour the water on top.
- Mix all the ingredients, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
- Fluff the rice, stir in the parmesan cheese, sprinkle with thinly sliced bell pepper and serve warm.
Nutrition Facts:
- Calories: 543.8 Cal
- Protein: 47.8g
- Carbs: 45.6g
- Fat: 19.2g
