Prep Time
5 min
Cook Time
25 min
Yields
4 servings
This recipe checks in at a cost of $0.63 per person.
Recipe by Chef Elia Herrera of Los Colibris for Live Below The Line 2015.
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ingredients
1
cup rice
4
cloves garlic
8
oz chicken
1
red bell pepper, sliced
1
green bell pepper, sliced
1
white onion, sliced
1
Tbsp canola oil
400
mL water
1
pinch each salt and pepper
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directions
Step 1
In a pot, heat half of the oil and sauté garlic until golden. Add raw rice and let it get some colour.
Step 2
Add warm water and salt, cover and leave rice over low heat until cooked, occasionally stirring.
Step 3
Cut chicken into strips roughly the same size as the peppers and onion, and in a separate pan, heat remaining oil and add peppers, onion and chicken. Season with salt and pepper and keep over heat until chicken is fully cooked.
Step 4
Serve chicken and vegetables over bed of rice.