Main and Side
Chicken Sauté with Rice Pilaf
A vegetable chicken sauté made while the rice pilaf steams: two dishes at once.
- Gluten-free
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
How many servings?
- 1½ cups (300 ml) rice
- 1 tbsp butter
- 2¼ cups (450 ml) water
- 2 tsp salt
- 500 g chicken breast
- 1 onion
- 2 green pepper
- 2 tomato
- 2 tbsp olive oil
Method
- Rinse and drain the rice. Melt the butter in a pot and toast the rice for 2 minutes.
- Add the boiling water and half the salt; once boiling, cover and cook on low heat for 15 minutes, then let it rest for 5 minutes.
- While the rice cooks, cut the chicken into bite-sized pieces and dice the onion, peppers and tomatoes.
- Heat the olive oil in a wide pan over medium-high heat. Add the chicken and sauté for 5–6 minutes until lightly browned.
- Add the onion and peppers and cook for 4 minutes. Then add the tomatoes and remaining salt and cook for another 5–7 minutes, until the chicken is fully cooked. Serve with the rice.