Servings: 4 to 6
- 2 cups long grain rice
- 1/4 cup olive oil
- 1/2 tablespoon butter
- 1 onion, sliced
- 1 celery, diced
- 1 green pepper, diced (remove the seeds & membrain)
- 2 -3 garlic cloves
- 1 cup chicken breast, diced not cooked preferably
- 1/2 inch piece ginger, peeled and grated or 2 tsp ginger powder
- 1 tablespoon ground paprika (Smoked, Spanish, Hungarian – your favorite)
- 1 – 2 tsp cayenne, add more if you want it hotter (I wait until I add rice to taste for heat level.)
- 2 large tomatoes, chopped finely
- 1 carrot, cubed
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups chicken stock
- 1 cups water
- 2 tsp vegetable broth powder
- 1/2 cup portebello mushroom (optional)
- 1 cup peas
- 1 tsp nutmeg
- salt & pepper to taste
- 1/4 cup cilantro or parsley for garnish
Add oil and butter in a heat resistance pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Sauté for about 5 minutes.
Add the chopped carrots next and sauté for a minute with little salt.
Add 3 cups of vegetable stock/water, vegetable broth powder, salt, cover and cook for about 30 minutes or until rice is soft. Add peas and nutmeg.
Garnish with cilantro/parsley and serve.
Notes: I also like to cook the rice separately and serve the vegetable/meat mixture on top. This dish has great intense flavors and is perfect for vegetarian (no chicken added).