Brown Rice with Chicken and Saffron

Name: Brown Rice with Chicken and Saffron
Total time: 3600 s
Yield: 1-2 servings
Ingredients: 1/2 cup short-grain brown rice (about 90 grams); 1 cup water (240 ml); 1 tablespoon chicken bouillon; 1/2 packet saffron powder; 1/2 bell pepper, finely chopped (I used green because I didn't have red, but red adds a nice color); 1/4 onion, finely chopped; 1 clove garlic, finely chopped; as needed Nonstick cooking spray,; Water, as needed, for sautéing; 1 chicken drumstick (you can also use chicken breast); Cilantro leaves, to taste; 2 slices lemon

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

One of the things I like most about the diet I'm following is that I can eat from all food groups, of course in moderation. However, it's important that all products used are whole grain and to avoid anything ultra-processed. In this case, I treated myself to this rice dish that reminds me a lot of home and my mom, and it's delicious. The rice I used was very hard to find, but it's similar to a short-grain or arborio brown rice, or yamaní. Regular brown rice will also work well. The idea is for it to turn out a bit creamy, like a risotto, so it's okay if you stir it a little!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Saved

Ingredients

1 hour

1-2 servings

1/2 cupshort-grain brown rice (about 90 grams)
1 cupwater (240 ml)
1 tablespoonchicken bouillon
1/2 packetsaffron powder
1/2bell pepper, finely chopped (I used green because I didn't have red, but red adds a nice color)
1/4onion, finely chopped
1 clovegarlic, finely chopped
as neededNonstick cooking spray,
Water, as needed, for sautéing
1chicken drumstick (you can also use chicken breast)
Cilantro leaves, to taste
2 sliceslemon

Saved

Steps

1 hour

1

Spray a skillet with nonstick cooking spray. Sauté the onion, garlic, and bell pepper, then add the chicken and cook until browned on all sides. If needed, add a little water to help the vegetables cook through.
2

Meanwhile, after rinsing the rice, add 1 cup water to the skillet along with the chicken bouillon and saffron, stirring until dissolved. Add the rice and cook over medium heat until it comes to a boil. Add the vegetables and chicken. Cover and cook on low heat. Don't stir too much so it doesn't get too sticky.
3

This rice absorbs a lot of water, so keep a small pot or kettle of hot water nearby to add as needed. Taste the rice occasionally until it's done. Serve with lemon slices and cilantro.