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🥗 Spicy Rice with Chicken and Bean Salad

556 kcal · 30 min · 4 servings

Ingredients

• 250 g rice
• 500 ml vegetable broth
• 1 pinch saffron
• salt
• cayenne pepper
• 2 tomatoes
• 1 green bell pepper
• 1 small onion
• salt
• lemon juice
• Tabasco
• 100 g iceberg lettuce
• 1 yellow bell pepper
• 300 g black beans (cooked)
• 400 g chicken breast fillet
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt
• pepper
• 150 g sour cream
• 150 g yogurt
• 1 tbsp lemon juice
• 1 clove garlic
• 3 tbsp chopped coriander

Instructions

1. 1. Rinse the rice in a sieve under running water.
2. 2. Place the rice in a pot and cover it with twice as much vegetable broth.
3. 3. Bring the broth to a boil and add the saffron.
4. 4. Let the rice swell for about 20 minutes over very low heat with the lid closed.
5. 5. Season the rice with salt and cayenne pepper.
6. 6. Let the rice cool down completely.
7. 7. Wash the tomatoes and cut them in half.
8. 8. Remove the hard core from the tomatoes.
9. 9. Cut the tomato flesh into small cubes.
10. 10. Wash the bell pepper and cut it in half lengthwise.
11. 11. Remove the inside and white membrane of the bell pepper.
12. 12. Cut the bell pepper into small cubes.
13. 13. Peel the onion and cut it in half.
14. 14. Cut the onion into fine cubes.
15. 15. Mix the tomatoes, peppers, and onions in a bowl.
16. 16. Season the mixture with salt, lemon juice, and Tabasco.
17. 17. Cut the iceberg lettuce into thin strips.
18. 18. Wash the lettuce strips thoroughly.
19. 19. Dry the lettuce well.
20. 20. Wash the yellow bell pepper and cut it in half lengthwise.
21. 21. Remove the inside and seeds of the yellow bell pepper.
22. 22. Cut the yellow bell pepper into thin strips.
23. 23. Cut the chicken meat into small cubes.
24. 24. Marinate the meat with honey and vinegar.
25. 25. Heat the oil in a grill pan.
26. 26. Sear the chicken meat vigorously.
27. 27. Season the meat with salt and pepper.
28. 28. Stir sour cream, yogurt, and lemon juice until smooth.
29. 29. Peel the garlic clove and chop it finely.
30. 30. Add the chopped garlic and coriander to the sauce.
31. 31. Season the sauce with salt and pepper.
32. 32. Distribute the cooled rice onto four salad plates.
33. 33. Place the salad with the beans on top of the rice.
34. 34. Add some of the salsa onto the salad.
35. 35. Fill the remaining salsa into a small bowl.
36. 36. Sprinkle the chicken meat over the salad.
37. 37. Serve the salad sauce in an extra bowl.
38. 38. Garnish the sauce with some fresh coriander.

Nutrition per serving

• kcal: 556
• Protein: 35 g · Fett/Fat: 15 g · Carbs: 68 g