Sautéed Rice with Chicken, Broccoli and Onion

Ingredients

• 1 ½ cups of white rice
• 1 cube of Chicken Broth
• 3 cups of cold water
• 2 tablespoons chopped onion
• 400 grams of skinless chicken cut into cubes
• 1 cup of cooked broccoli
• 2 tablespoons of oil (corn or sunflower)
• pepper to taste

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

3. Before serving, let it rest covered for 5 minutes, then add the chicken and vegetable stir-fry.