Chicken and Rice Risotto

Name: Chicken and Rice Risotto
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 onion; 1 garlic clove; 1/2 bell pepper; 1/2 can peas; 1 cup rice (about 200 grams); Salt, to taste; 2 tablespoons rice seasoning; 1 tablespoon oregano; Black pepper, to taste; 1 vegetable bouillon cube; 1 chicken breast

Mĭca Tundĭs @cook_12528532

Buenos Aires

You can use any part of the chicken for this recipe!

Mĭca Tundĭs @cook_12528532

Buenos Aires

You can use any part of the chicken for this recipe!

Saved

Ingredients

1 hour

Serves 4 servings

1onion
1garlic clove
1/2bell pepper
1/2 canpeas
1 cuprice (about 200 grams)
Salt, to taste
2 tablespoonsrice seasoning
1 tablespoonoregano
Black pepper, to taste
1vegetable bouillon cube
1chicken breast

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Steps

1 hour

1

Chop the onion, bell pepper, and garlic. Sauté them in a little oil.
2

Cut the chicken into cubes.
3

When the onion turns translucent, add the chicken and season with a little salt. Sear the chicken.
4

When the chicken is white on the outside but still raw inside, add 1 cup of rice and the vegetable bouillon cube.
5

Add about 2 1/2 cups hot water (about 600 ml) and the seasonings (salt, oregano, rice seasoning). Make sure the rice cooks but doesn't turn into soup—the water should be absorbed.
6

Once the rice is cooked, add the peas. Serve and enjoy! You can also add grated cheese for an amazing touch.