The rice salad with chicken and vegetables is a light summer recipe, easy to prepare and perfect as a main dish.
The rice is cooked in a rice cooker, while zucchinis, bell peppers, and chicken breast are sautéed in a pan for a colorful, healthy, and tasty result.
Great both cold and warm, it’s the perfect idea for a light lunch, to bring to work or for a quick and balanced dinner.
This rice salad is a great alternative to the beef and vegetable rice salad, the rice with tuna and peas, and the black rice salad.
Try it and let me know if you liked it.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stove, Other
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups rice
- 1 red bell pepper
- 2 zucchinis
- 9 oz chicken breast
- to taste salt
- to taste extra virgin olive oil
- 1 tbsp extra virgin olive oil
Tools
- Pan
- Rice Cooker
Steps
Rinse the rice under cold water until the water is clear.
Place it in the rice cooker with double the volume of water (e.g., 150 g rice → 300 ml water). Alternatively, you can boil it in a pot.
Add a pinch of salt and start cooking.
Once ready, fluff it with a fork and let it cool.
Cut the chicken breast into small cubes. Wash and dice the zucchini and the bell pepper
Cook everything in a pan with a drizzle of oil for 5-6 minutes.Adjust the salt and add the cooked rice.
Sauté everything together for a minute, just enough to blend the flavors.
Our rice salad with chicken and vegetables is ready to be enjoyed either hot or cold.
Bon appétit.
Storage and Tips
Store in the fridge covered with aluminum foil or cling film.
Consume within 2 days.
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