Rice with Sautéed Chicken with Bell Pepper, Onion

Ingredients

• 2 cups of white wine
• 1 Cube Chicken Broth
• 3 cups of cold water
• 2 tablespoons chopped onion
• 400 grams of chicken cut into cubes
• ½ bell pepper
• blue cheese to taste
• 1 onion
• 400 grams of brown rice

Lets go cook

1. In a saucepan over medium heat, sauté the chicken and vegetables together with the oil for 5 minutes. Season and reserve.

2. Place the rice, the Cubo de Gallina Broth and the water in a pot.

3. Cook the preparation over low heat, semi-covered, until the rice absorbs all the water.

4. Before serving, let stand covered for 5 minutes, then add the chicken and vegetable stir-fry. Decorate with avocado slices and blue cheese.