Rice with broccoli and chicken

Rice with broccoli and chicken


Rice with broccoli and chicken


Rice with broccoli and chicken3


Rice with broccoli and chicken8



For meat:

— 8 slices bacon, diced
— 350 g chicken fillets without skin and bones
— salt and pepper
— 1 tablespoon butter
— 1 tablespoon olive oil

For the rice:

— 1 cup of white rice (long grain)
— 2 cups of water
— 1 teaspoon salt

For broccoli:

— 1 cup chopped onion
— 350 g broccoli, disassembled into florets
— 2-4 cloves of garlic, crushed
— 600 g tomatoes, canned in own juice

For the sauce:

— 2 tablespoons butter
— 2 tablespoons flour
— 1 cup of chicken broth
— 1 cup grated cheese
— 1/2 teaspoon of salt and pepper


1. Fry the diced bacon in a large skillet until crisp, stirring occasionally, about 10 minutes.
2. While the bacon is fried, cut the chicken into small cubes. Season with salt and pepper. When the bacon is done, remove it to a plate. If necessary, add to the bottom of the pan, where the roasted bacon, butter and olive oil. Add chicken in one layer and fry for five minutes, stirring 1 times. Remove the chicken on a plate with bacon.
3. Put rice, water and salt in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 14 minutes, then remove from heat.
4. Add the onions and broccoli in a frying pan, which prepared the bacon and chicken. Fry over medium heat, stirring occasionally, until broccoli is tender, about 10 minutes. Add minced garlic and cook, stirring constantly, for about 30 seconds. Put the tomatoes in a pan, rice, chicken and bacon and stir. Reduce heat to low.
5. Melt the butter in a small saucepan and pour in the flour and mix. Add the mixture to the chicken broth and stir well. Increase the heat to a strong and simmer until thick. Remove from heat and add the cheese, salt and pepper. Stir until cheese is melted, then pour the resulting sauce into the pan with the chicken and rice.

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