Until I moved to Tampa, I don’t remember really seeing ‘yellow rice’ before. Here, however, due to the Hispanic influence, yellow rice is common in restaurants and supermarkets alike. I had never cooked it before but was inspired by both the colour and the delicate fragrance. With the temperature being a little cooler recently, this recipe is both warming and nourishing…and has a bit of a kick!
Macros per portion (based on 4 portions): 255kcal; 28.2g protein, 34.2g carbs, 0.2g fat
- 1 lb raw chicken breast
- 2 oz red onion
- 1 large green bell pepper
- 2 1/2 cups yellow rice (preferably with saffron included)
- 1 can chopped tomatoes (preferably with chili added. If not then add 1tsp dried chili flakes in addition).
- 5 cups water
- 1/2 tbsp smoked paprika
- 1/2 tsp ground black pepper.
1. In a medium pan, bring the water to the boil and preheat your oven to 425 fahrenheit.
2. Chop the red onion and green pepper and add to the boiling water.
3. Chop the chicken breast into roughly 2cm cubes and add to the water mixture. Reduce the heat to allow the mixture to simmer.
4. When the chicken is cooked through (after approximately 10 minutes), add the chopped tomatoes, paprika and black pepper and stir thoroughly. There should be plenty of excess water.
5. In a medium sized baking dish, pour in the uncooked yellow rice. Top the rice with all the chicken mixture and transfer to the oven.
6. Cook in the centre of your pre-heated oven for 40 – 45minutes. The rice should absorb all the liquid.
7. Remove from the oven, allow to cool slightly and fluff the rice with a fork. Serve immediately or portion out for a Mediterranean lunch!