Chicken Yellow Rice
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
halved |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | small |
onions
finely chopepd |
|
| 1 | cup |
rice
raw |
|
| 3 | cups |
water
|
|
| 1 | pinch |
saffron threads
or powder |
*
|
| 1 | cup |
broccoli, frozen
chopped, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
halved |
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
garlic cloves
chopped |
|
| 1 | small |
onions
finely chopepd |
|
| 237 | ml |
rice
raw |
|
| 7.1E+2 | ml |
water
|
|
| 1 | pinch |
saffron threads
or powder |
*
|
| 237 | ml |
broccoli, frozen
chopped, |
|
Directions
Sauté the chicken in the oil with the garlic and onions until lightly browned.
Remove mixture to a large pot, discarding excess oil.
Add the rice, water, and large pinch of saffron to the pot and bring to a boil.
Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min), adding extra water if necessary.
When the rice is nearly tender, add the broccoli to the top of the pot and cover.
Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked.
If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming.
