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Chicken Rice with vegetables & olives

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Ingredients

Adjust Servings:
4 oz Small purple potatoes
Fresh Broccoli
8 oz Haricots verts, trimmed They need to be trimmed, thats important
6 Ground Beef
For the Filling
1/4 cup Haricots verts trimmed
1 pound Skin-on salmon fillet Leave the skin on for better taste
1 tablespoon Whole grain Dijon mustard

Nutritional information

392
Calories
10.2g
Sugar
3g
Sat Fat
15g
Fat
22.5g
Protein
18g
Carbs

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Colombian Chicken Rice

With Vegetables & Olives

Features:
  • Spicy
Cuisine:

Colombian Chicken Rice with vegetables, absolutely yummy to share when you have friends! very easy to cook and you add any ingredients that like it.

  • 30 min
  • Serves 4
  • Easy

Ingredients

  • For the Filling

Directions

Share

Colombian Chicken Rice with vegetables, absolutely yummy to share when you have friends! Very easy to cook and you add any ingredients that like it.

Place potatoes in a medium saucepan and add cold water to cover by 1″. Bring to a boil, season with salt, and cook until fork-tender, 15–20 minutes. Transfer potatoes to a plate with a slotted spoon.

Return water to a boil and cook haricots verts in same saucepan until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3 minutes. Transfer to paper towels and pat dry.

Return water in pot to a boil and cook eggs 8 minutes. Transfer eggs to bowl of ice water and chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool; set aside.

Steps

1
Done
10 min

Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with a slotted spoon to paper towels to drain. Let oil cool.

2
Done

Brush the corn with a little of the melted butter and season with salt and pepper. Place on a barbeque or in a preheated griddle pan and cook, turning the cobs, until lightly toasted.

3
Done
15 min

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Paola Ortega

Founder of Paola Ortega Colombian Cuisine

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
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Colombian Spinach Rice / Arroz de Espinaca
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Colombian Spinach Rice / Arroz de Espinaca
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Hangover Soup (Caldo para el guayabo)
Paola Ortega Colombian Cuisine
es_COEspañol de Colombia