Jasmine rice with vegetables and chicken
6 servings
60 minutes
Jasmine rice with vegetables and chicken is a harmony of flavors and textures, combining the tenderness of chicken fillet, the aroma of sautéed mushrooms, and the refreshing spiciness of cilantro and lemon juice. Although this recipe is inspired by American cuisine, it carries hints of Asian traditions thanks to jasmine rice and ginger. Light yet nutritious, it is perfect for a cozy home dinner or for serving at a festive table. The ingredients are carefully sautéed to release their flavors and then combined with airy rice that has absorbed the aroma of spices. The dish can be served on its own or complemented with fresh vegetables for an exquisite culinary experience.
1
Cook rice: pour 700 ml of water into a pot, bring to a boil, add rice and stir. Once it boils, reduce the heat to minimum and cook covered for about 12-14 minutes (to absorb all the water).
- Jasmine rice: 400 g
2
While the rice is cooking, prepare the other ingredients: cut the chicken fillet into strips, slice the mushrooms, julienne the pepper, cut the onion into half rings, and chop the cilantro coarsely.
- Chicken breast fillet: 400 g
- Button mushrooms: 500 g
- Bell pepper: 2 pieces
- Onion: 1 piece
- Cilantro: 1 bunch
3
In a deep skillet, fry the chicken in heated vegetable oil until cooked, place it in a bowl, and set aside.
- Vegetable oil: 6 tablespoons
- Chicken breast fillet: 400 g
4
Place the onion in a pan and fry it until transparent, stirring occasionally. Add the bell pepper and chili pepper to the onion and continue frying, stirring occasionally, until the peppers are soft. Transfer to a bowl and set aside.
- Onion: 1 piece
- Bell pepper: 2 pieces
- Chili pepper: 0.5 piece
5
Place the mushrooms in the pan and fry them until cooked.
- Button mushrooms: 500 g
6
Add chicken, onion and pepper, cilantro, lemon juice, grated ginger, and salt to the mushrooms. Mix well.
- Chicken breast fillet: 400 g
- Onion: 1 piece
- Bell pepper: 2 pieces
- Chili pepper: 0.5 piece
- Cilantro: 1 bunch
- Lemon: 0.5 piece
- Grated ginger: 1 teaspoon
- Salt: to taste
7
Add rice to the vegetables and chicken, mix, and heat together for 1-2 minutes.
- Jasmine rice: 400 g
