Rice with Broccoli and Chicken

Ingredients

For the meat:

Bacon 8 slices

Chicken (fillet) 350 g

Salt

Pepper

Butter 1 tbsp

Olive oil 1 tbsp

For the rice:

Long-grain rice 1 cup

Water 2 cups

Salt 1 tsp

For the broccoli:

Onion 1 cup

Broccoli 350 g

Garlic 4 cloves

Tomato in its own juice 600 g

For the sauce:

Butter 2 tbsp

Flour 2 tbsp

Chicken broth 1 cup

Cheese 1 cup

Salt 1/2 tsp

Pepper 1/2 tsp

Fry the diced bacon in a large skillet until crisp, stirring occasionally, about 10 minutes.

 While the bacon is frying, cut the chicken into small cubes. Season with salt and pepper. When the bacon is cooked, remove it to a plate. If necessary, add butter and olive oil to the bottom of the pan where the bacon was cooked. Add the chicken in a single layer and fry for five minutes, stirring once. Remove the chicken to the plate with the bacon.

Place the rice, water, and salt in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer for 14 minutes, then remove from the heat.

Add the onion and broccoli to the pan where the bacon and chicken were cooked. Cook over medium heat, stirring occasionally, until the broccoli is tender, about 10 minutes. Add the minced garlic and cook, stirring constantly, for about 30 seconds. Add the tomatoes, rice, chicken, and bacon to the pan and stir. Reduce heat to low.

Melt the butter in a small saucepan and pour it into the flour, stirring well. Add the mixture to the chicken broth and stir well. Increase heat to high and simmer until thickened. Remove from heat and add the cheese, salt, and pepper. Stir until the cheese melts, then pour the resulting sauce into the skillet with the chicken and rice. Stir and serve.

Enjoy!