Vegetable rice and chicken

Name: Vegetable rice and chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 ml Vegetable broth (instant); 150 g Long grain rice; 4 (600 g) chicken legs; 7-10 Tbsp salt, pepper, 1-2 tablespoons of oil; 1/2 bunch Spring onion; 160 g Corn kernels and kidney beans (a. d. tin); 3-4 Tsp Tomato paste; 7-10 Tbsp some chili powder

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 ml Vegetable broth (instant)
150 g Long grain rice
4 (600 g) chicken legs
7-10 Tbsp salt, pepper, 1-2 tablespoons of oil
1/2 bunch Spring onion
160 g Corn kernels and kidney beans (a. d. tin)
3-4 Tsp Tomato paste
7-10 Tbsp some chili powder

Directions

1
Bring the stock to the boil. Cover the rice and cook for about 20 minutes. Season legs, coat with oil and fry all around for 20-25 minutes
2
Clean, wash and chop the spring onions. Add the corn and kidney beans to the rice about 5 minutes before the end of the cooking time. Stir in tomato paste and season to taste