Brothy rice

Brothy rice



  • ½ chicken breast in pieces
  • 400 g / 14 oz of rice
  • 2 tomatoes
  • 2 carrots
  • 1 onion
  • ¼ of red pepper
  • 4 green beans
  • 4 garlic
  • 1 glass of white wine
  • 2 tablespoons of EVOO Picual
  • 1 stock cube
  • 1 bay leaf
  • Dye


Chop the onion, garlic, pepper, tomato and carrot. Cut up the chicken.

Pour 2 tablespoons of EVOO into a pan and heat on high. Fry the onion with the garlic and pepper for 2-3 minutes. Add the tomato and leave for 2-3 minutes. Add the chicken and the stock cube and leave for 2-3 minutes. Pour the glass of wine. Add the carrots and the beans. Add 400 g / 14 oz of rice and a couple of glasses of water. Add salt if necessary. Leave to cook for 15/20 minutes.

Use the Picual: We chose the Picual because of the great stability of this variety of EVOO that makes it ideal for frying. Of our three EVOOs, it is the one with the highest level of polyphenols, responsible for the high stability of this EVOO. It is also an ideal EVOO for the preparation of stews.

Brothy rice
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