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Rice & pasta
Rice with chicken and vegetables
Complete dry rice with chicken and assorted vegetables.
Gluten-free
Ingredients
- 320 g round rice
- 400 g chopped chicken
- 1 red pepper
- 1 green pepper
- 150 g green beans
- 1 tomato, grated
- 1 onion
- 2 garlic cloves
- 800 g chicken stock
- 60 g olive oil
- 1 teaspoon sweet paprika
- A few saffron threads
- Salt to taste
Step-by-step
Choose your robot:
- Put the oil in the mixing bowl and brown the chicken 8 min/Varoma/reverse/spoon speed; reserve.
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the chopped peppers and green beans and saute 6 min/Varoma/spoon speed.
- Add the grated tomato and the paprika and saute 3 min/100C/spoon speed.
- Return the chicken to the mixing bowl, add the stock, the saffron and the salt.
- Set 8 min/100C/reverse/spoon speed.
- Add the rice through the lid hole and set 16 min/100C/reverse/spoon speed without the measuring cup.
- Pour the rice into a paella pan and spread it evenly.
- Let rest 5 min covered with a cloth before serving.
Tips
- A complete and balanced dish for the whole family.
- You can add peas for more color.
- The final rest leaves the grain loose and perfectly done.
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