Chicken breast with red beans and leek vegetables

Name: Chicken breast with red beans and leek vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 can(s) (425 ml, 255 g) kidney beans; 400 g Leeks (leek); 1 Garlic clove; 1 package (500 g) Tomato pulp in pieces; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 (250 g each) Chicken filets; 4 discs (approx. 60 g) bacon; 1 TABLESPOON Oil; 1/2 bunch Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 can(s) (425 ml, 255 g) kidney beans
400 g Leeks (leek)
1 Garlic clove
1 package (500 g) Tomato pulp in pieces
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 (250 g each) Chicken filets
4 discs (approx. 60 g) bacon
1 TABLESPOON Oil
1/2 bunch Parsley

Directions

1
Bring rice and 400 ml water to the boil with 1/2 teaspoon salt. Leave to swell over low heat for 15-20 minutes. In the meantime drain the beans. Clean, wash and cut the leek into pieces. Peel garlic and chop finely.
2
Sauté the leek and garlic in the cooking fat. Add tomato pulp and bring to the boil. Season with salt, pepper and a pinch of sugar. Fold the beans into the tomato sauce. Keep warm. Rinse chicken filet cold, dab dry and cut in half. Season with salt and pepper. Wrap with bacon and fry in hot oil on both sides for 4 minutes. Pour rice through a sieve.
3
Rinse chicken filet cold, dab dry and cut in half. Season with salt and pepper. Wrap with bacon and fry in hot oil on both sides for 4 minutes. Pour rice through a sieve. Wash parsley and, except for something to garnish, chop and stir into the rice. Arrange fillets, rice and vegetables on plates and garnish with parsley