250 g of Camargue IGP whole red long-grain rice Hériztage
1 onion
200 g of fresh or frozen peas
2 chicken breasts
4 tbsp of olive oil
1 dose of saffron
Salt and pepper
Rinse the rice.
In a saucepan, add the rice to five times its volume in boiling salted water and cook covered for 35 minutes over medium heat.
Slice the onion and cut the chicken breasts into pieces.
Pre-cook the peas, keeping them slightly crunchy.
In a frying pan or wok, heat the olive oil and sauté the sliced onion and chicken pieces over high heat for 5 minutes.
Add the peas and lower the heat slightly.
Add the saffron, salt, and pepper, and cook for 5 more minutes, stirring occasionally.
Add the red rice and mix. Sauté for another 5 minutes.
Serve immediately.
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