Cold rice with chicken and vegetables, a fresh, light, and tasty summer first course, perfect for the office or the beach. A very simple and quick recipe to prepare in advance, like the rice salad with octopus and eggplant, equally light and tasty.
Preparing it is simple, and for this recipe, I used Basmati rice. Recently, it’s the type of rice I prefer for rice salads. Of course, cooked in a pressure cooker, a more practical cooking method that preserves the nutritional properties of the foods.
To enrich this rice salad, I added crispy chicken, cooked in an air fryer, but you can also bake it in the oven or fry it in plenty of seed oil. I preferred a healthier cooking method. Then I added avocado and cherry tomatoes, but you can enrich this Basmati rice and chicken salad with the ingredients you prefer. And now, let’s go to the kitchen together, because the cold rice with chicken and vegetables will be ready in a click!
If you are interested in other summer first course recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker, Air Frying
- Cuisine: Italian
- Seasonality: Summer
- Energy 342.71 (Kcal)
- Carbohydrates 28.98 (g) of which sugars 7.18 (g)
- Proteins 18.51 (g)
- Fat 17.11 (g) of which saturated 2.90 (g)of which unsaturated 6.00 (g)
- Fibers 4.43 (g)
- Sodium 2,083.40 (mg)
Indicative values for a portion of 398 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Basmati rice
- 1.75 cups water
- 1.5 tsp coarse salt
- 5.5 oz chicken breast
- 1 egg
- breadcrumbs (as needed)
- 1 avocado
- 7 oz cherry tomatoes
- 1 red spring onion
- extra virgin olive oil (as needed)
- salt (as needed)
Tools
- Pressure Cooker
- Air Fryer
- Bowl
- Cutting Board
- Knife
Steps
First, rinse the rice very well under water to remove all the starch. Repeat this operation at least 5 or 6 times until the water becomes clear. Then transfer the rice to the pot and add the water and coarse salt.
Close it and bring it to maximum power. From the start of the whistle, cook for 4 minutes. Obviously, the cooking times are relative and depend on the type of pressure cooker you have. After the cooking time, let the pot vent naturally. Open it and fluff the rice with a fork. Finally, pass it under running water to cool it, transfer it to a bowl, and set aside.
Now cut the chicken breast into chunks. Then beat an egg with a little salt in a bowl and pass the previously cut chicken pieces through it. Then pass them in breadcrumbs and place them in the fryer basket. Spray a little oil on both sides and cook at 400°F for 15 minutes, turning the meat halfway through cooking.
After the cooking time, set aside and let cool. Cut an avocado in half, remove the pit, and cut the flesh into cubes. Then wash the cherry tomatoes and quarter them. Finally, clean the spring onion and slice it. Then combine all the ingredients in the bowl with the rice.
Adjust the salt, add the oil, mix, and serve at the table.
Storage and Tips for Cold Rice with Chicken and Vegetables
The Basmati rice and chicken salad can be prepared in advance and stored in the refrigerator for 2 or 3 days in a container with a lid.
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FAQs for Cold Rice with Chicken and Vegetables
Can I cook the rice in an electric pressure cooker?
Yes, of course, you can also use an electric pressure cooker to cook the rice, following the recipe and using the pressure cook function. At the end of cooking, always allow the steam to vent naturally and proceed as indicated in the recipe.
I don’t have a fryer, can I cook the chicken in the oven?
Yes, you can cook the chicken in the oven at 350°F for 30 minutes.
