Preparation time (min): 15
Cooking time (min): 30
Serves: 5

Ingredients

Rice
1 portion cooked minced meat
1 cup long grain rice, soaked in water for hour
3 cups chicken broth
1 teaspoon salt
1 teaspoon all spice
1 teaspoon ground cinnamon

Sauce
2 cups chicken broth.
2 tablespoons white flour.
1 teaspoon salt.
1 teaspoon all spice.
1 teaspoon ground cinnamon.

500 g skinless chicken breasts, boiled and shredded.
2 tablespoons pine nuts, toasted.

Method of Preparation

In a large pan stir-fry meat over high heat.
Drain rice and add to meat, stir-fry for 2 more minutes.
Add chicken broth and seasoning.
Bring to boil.
Cover pan and cook over low heat for 30 more minutes.
Put rice on a serving plate.

In a large pan, mix sauce ingredients, cook over low heat, stirring constantly until mixture thickens.
Add chicken to pan and bring to boil.

Remove chicken and put on rice.
Garnish with pine nuts.
Add sauce according to taste.

Serve hot with salad or plain yogurt.

Tip: If the meat was not previously prepared, start by cooking 150 g raw minced meat .
If the chicken breast was not previously prepared, start by boiling 500 g.
Instead of 3 cups chicken broth, use 3 cups water and 1 fat-free chicken broth cube and remove salt from the recipe.

Nutritional value per person

Energy (Cal): 395
Cholesterol (mg): 76
Fats (g): 6
Starch (g): 50
Proteins (g): 35
Fibers (g): 2