Venere Rice Salad with Chicken and Bell Peppers 😋

Name: Venere Rice Salad with Chicken and Bell Peppers 😋
Total time: 2400 s
Yield: 2 people
Cuisine: American
Ingredients: 3/4 cup black venere rice (about 150 grams); 10 1/2 oz whole chicken breast (about 300 grams); 1 red bell pepper and 1 yellow bell pepper; 5 1/3 oz Gaeta olives (about 150 grams); Extra virgin olive oil and salt to taste

Nunzia Marzocco @Nunziamarzocco68

During the summer, my love for one-dish meals is satisfied with rice salads. Prepared in advance and taken out of the fridge at mealtime, they are a great time-saving solution.

Nunzia Marzocco @Nunziamarzocco68

During the summer, my love for one-dish meals is satisfied with rice salads. Prepared in advance and taken out of the fridge at mealtime, they are a great time-saving solution.

Saved

Ingredients

40 minutes

2 people

3/4 cupblack venere rice (about 150 grams)
10 1/2 ozwhole chicken breast (about 300 grams)
1red bell pepper and 1 yellow bell pepper
5 1/3 ozGaeta olives (about 150 grams)
Extra virgin olive oil and salt to taste

Saved

Steps

40 minutes

1

Boil the rice in plenty of salted water. Once cooked, drain and set aside.
2

Cut the bell peppers into chunks, removing the strings and seeds. Cook them in a pan with olive oil and the olives.
3

Cut the chicken breast into pieces and add it to the peppers. Season with salt and finish cooking without covering the pan.
4

In a bowl, combine the rice with the chicken and peppers. Let everything cool, dress with olive oil, and keep in the fridge until ready to serve.