Rice Salad with Chicken and Corn
ekilu Team
ingredients
10
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
cherry tomato
10 units
chicken breast
1 unit
water
2 cups
garlic
1 clove
onion
1/2 unit
lettuce
7 oz
Pantry ingredients
rice
1 cup
salt
1 tsp
olive oil
2 tbsp
corn
1/2 small can
Instructions
1
Start by cooking the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes. Then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.
2
Lightly fry the chicken breast in a skillet with a little oil and a pinch of salt. Transfer to a cutting board and cut into strips or pieces.
3
Wash the lettuce and cut into strips. Mince the onion. Then wash and halve the cherry tomatoes.
4
In a bowl, combine 5–6 tablespoons rice with the chicken, lettuce, onion, and tomatoes.
Tips & Tricks
If you have an avocado, you can add the diced flesh to the salad.
Do you have corn on the cob in your fridge? If so, add it into the salad. Prepare it first: Bring water to a boil in a large pan. Wash an ear of corn and put into the pan. Cook for 5–7 minutes. Then take out of the water and dry. Use a knife to remove the kernels. If you don’t have corn on the cob, canned corn works perfectly well.
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