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Rice with chicken fillet
Rice is a very filling side dish. It is usually served with sauces, gravies, fish, or meat. Today I would like to share a recipe for a very economical version of sauce preparation. Which does not concede in taste qualities to more complex and expensive sauces.
Rice with chicken fillet in tomato sauce will save the hostess in case there is no time. Or doesn’t want to exceed the planned financial limit on food. You can also learn here how to cook rice so that it turns out crumbly.
Ingredients
Show ingredients
- long-grain parboiled rice – 2 cups;
- chicken fillet – 300 grams;
- garlic – 3 cloves;
- carrot – 1 pc;
- sunflower oil (for frying);
- tomato paste – 2 tablespoons;
- table salt (to taste).
Preparation
- Soak the rice in cold clean water for 2-3 hours.
- Peel and finely chop the garlic.
- Peel and grate the carrot on a medium grater.
- Cut the chicken fillet into small pieces. Toss it into a preheated and oiled frying pan with sunflower oil. Lightly fry.
- Add the grated carrot to the meat. Stir and fry. Then add the chopped garlic. Sauté until golden. Add a bit of water, cover the pot with a lid. Stew for 10 minutes.
- Pour clean cold water (four cups) into another pot. Put the rice in there and place it on the stove. This is how crumbly rice is prepared. Add salt, bring to a boil. Leave the rice on the heat until fully cooked. More ways to cook rice →
- Add two tablespoons of tomato paste to the meat and vegetables. Continue to stew. If necessary, add a bit of bran or flour. To ensure the sauce isn't liquid. Once the dish is ready, turn off the stove and transfer to a plate.
There is not always time and desire to stand at the stove for 1.5 hours. Prepared rice with chicken fillet in tomato sauce is a very tasty, hearty, and quick dish to prepare. A pleasant dinner with family doesn’t always require large expenditures of time and money. Just enjoy this simple culinary recipe! Bon appétit!
