SPANISCHER  REIS

Spanish Rice
 
1 onion
3 cloves of garlic
1 red and 1 green pepper
300 g of tomato
400 g chicken breast
250 g risotto rice
500 ml of soup
0.5 g of saffron threads
2 tbsp. olive oil
black olives
salt and pepper
 

  Peel and chop onion and garlic finley. Peel and dice the tomatoes. Cut the peppers into thin strips. Cut chicken breast into cubes about 1 cm. Rinse rice and drain well.
Boil soup with saffron threads.
Heat oil and sauté onions. Add garlic and peppers and fry briefly. Stir in tomatoes and leave to simmer. Add chicken, season with salt and pepper and sauté briefly. Fold in rice, douse with soup and simmer. Stir oftener. If necessary, pour soup yet.
Serve garnished with sliced olives.		  
 
     
 

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