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- Ingredients
- Recipe
- Rice3 cup
- Chicken Breast1 unit(s)
- grated carrot1 unit(s)
- Corn1 can(s)
- Olive1 can(s)
- Green Smell1 to taste
- Bacon150 g
- Cook the chicken breast, shred and reserve the broth.
- Sauté the rice, cook with the chicken water, after it dries let it rest for a few minutes.
- In a pan, fry the bacon and set aside.
- Place the shredded chicken and the grated carrot in the middle of the rice, add the second water to finish cooking.
- Once cooked add the corn and olives, mix well
- To finish, sprinkle the Bacon and parsley on top and serve.
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