Four servings: Half chicken (some 2 lbs); 400 g of rice (100 g per person); 1
litter of a light chicken or veggies broth; 1 onion, finely chopped; 1/2 red pepper,
seeded and cut into strips; a handful of green peas; 2 tbsp of tomato purée, 2
garlic cloves; some parsley; 1/2 tsp of coloring agent
Preparation: Brown the chicken and the mushrooms in a casserole with olive oil.
Next, reserve them and add the garlic slices, the onion, and the red pepper; let
simmer both ingredients on a medium fire for 10 minutes. Next, pour the rice
over the previous elements, give a stir and add the tomato, the green peas and
salt a bit. Now, add the chicken, stir it all, add the chicken (or veggies) broth and
let it all simmer for 16-18 minutes, first on a high fire and then on a lower one.
After this time, remove from the fire and let the rice sit for 2 minutes. In general
the aspect of this recipe should not be that of a risotto, so if you see that
towards the end of the conclusion time the rice may run dry, sprinkle some
water on it.
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Rice Casserole with Fish (Cazuela de arroz con pescado) (65)

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