Rice with chicken, peas, and corn is a rich and nutritious dish, ideal to enjoy as a single course for lunch or dinner.
Making this recipe is very simple: while the rice is cooking, you can focus on cooking the chicken and peas in a pan; finally, everything will be combined by adding the corn.
Also good cold, this rice with chicken, peas, and corn is perfect for an out-of-home lunch.
Check out the collection Recipes with peas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 3/4 cup rice
- 10.5 oz chicken breast
- 1 cup peas (fresh or frozen)
- 4.2 oz sweet corn, canned, drained
- as needed onion
- as needed extra virgin olive oil
- to taste salt
Steps
To make the rice with chicken, peas, and corn, pour a drizzle of extra virgin olive oil and chopped onion in a pan. Put on low heat.
When the onion is slightly wilted, add the peas, cover with water, and cook.
In another pan, heat a teaspoon of extra virgin olive oil and add the chicken cut into strips or chunks. Cook for 10 minutes, salt at the end of cooking. If necessary, add a splash of water to prevent the chicken from sticking to the pan.
Cook the rice according to the package instructions, and drain it 4-5 minutes before the final cooking time.
Pour the rice into the pan with the peas, and cook for a couple of minutes, adding 2-3 tablespoons of cooking water or vegetable broth.
Also add the corn and chicken, mix and cook for another two minutes. Then serve and enjoy!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
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