Rice with vegetables and chicken
Keep the cooked rice in the fridge, reheat it thoroughly in the morning and pack it hot.
Prep time: 15 minCook time: 25 minServings: 4 servings for a food flask
Classic method
Ingredients
- 220 g uncooked rice
- 320 g chicken breast, in small cubes
- 100 g peas
- 1 carrot (approx. 100 g)
- 1 small bell pepper (approx. 100 g)
- 1 small onion
- 15 ml oil
- approx. 500 ml water or unsalted stock
- salt and pepper
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How to make it
- Rinse the rice and dice the vegetables.
- Sauté the onion and chicken in the oil for 5–6 minutes; add the carrot, pepper and peas.
- Add the rice and the liquid. Simmer, covered, for 15–18 minutes, or as directed for your variety of rice.
- Check that the chicken has reached 74°C and the rice is fully cooked.
- If you cook it the evening before, cool the rice quickly in small portions and refrigerate it. In the morning, reheat it only once, to 74°C, and put it straight into a hot food flask.
Nutritional values
To be estimated once the yield and the exact ingredients are confirmed; unverified values are not shown.
Source: From the School lunchbox collection · După gust
Part of: School lunchbox
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