To feel the taste and aroma of Spanish cuisine, you can prepare delicious second courses of fried rice, the recipes of which we suggest adding prawns. This dish captivates with its originality, simple cooking and, of course, incredible rich taste.
Fried rice with shrimps and chicken - recipe
Ingredients:
- shrimp - 450 g;
- fillet of chicken breast - 390 g;
- steamed rice - 220 g;
- broth chicken - 0,5 l;
- onion - 85 g;
- garlic - 3-4 teeth;
- pepper sweet Bulgarian - 120 g;
- tomato paste - 30 g;
- frozen green peas - 150 g;
- olive oil - 55 ml;
- turmeric - 0,5 tsp.
- dried basil - 1 teaspoon;
- paprika powder - to taste;
- ground black pepper;
- salt;
Preparation
We clear garlic teeth, crush them, put them in a frying pan with warm olive oil. Let's brown, remove from oil and throw. In garlic oil, add the previously peeled onion and chopped onions with half rings and pass it until soft. Chicken fillet washed with running cold water, dried, cut into thin slices and spread to onions. When the meat is fried and lightened, add pre-peeled and chopped melenkoe pepper and fry, stirring, a couple of minutes.
Now add the tomato paste, stir and pour carefully thoroughly washed steamed rice. Fry all together for a minute, season with turmeric, ground paprika, black pepper and basil, mix and begin to add a little hot chicken broth. Each portion of it should be absorbed by rice before adding the next one. After soaking in the whole broth, we try the rasinki for softness and, if necessary, add it a little more.
At the end of cooking, we put shrimps and green peas in a frying pan, reduce the intensity of fire to a minimum, cover the frying pan with a lid and heat the mass a couple of more minutes.
Rice with shrimps in a multivarquet - a simple recipe
Ingredients:
- shrimp - 450 g;
- steamed rice - 350 g;
- broth chicken - 0,5 l;
- onion - 85 g;
- pepper sweet Bulgarian - 120 g;
- tomatoes - 150 g;
- lemon - 1/4 pcs .;
- olive oil - 55 ml;
- saffron - 0,5 tsp;
- ground black pepper;
- salt;
Preparation
Saffron steamed with boiling water and leave for twenty minutes. In the multicast pot, pour olive oil, lay the chopped onion and pass it in the "Bake" or "Frying" mode to transparency, then add the rice which has been washed thoroughly and fry for another three minutes. Now we put into the bowl of the device chopped tomatoes, Bulgarian pepper, pour in hot broth, saffron and add salt and pepper. Switch the device to the "Rice" mode and prepare it before the end of the program. Then add to the dish slices of lemon, let it brew for twenty minutes, and we can serve.