Step 1

For broth, you can use 3 cups of chicken broth, put crocus boiled, open on the stove and keep it hot over low heat. Other ingredients are as shown in the picture, add olive oil and fry the chicken until the surface is golden brown, fry the beans until soft, stir-fry the red pepper until soft and tear off the skin, and take out all of the above for later use. Rub half an onion into shreds with a scrubber with the smallest holes, and one tomato cut horizontally and mash into a puree.

Step 2

Peel the mashed tomatoes and onions to taste with garlic and stir-fry continuously with water to make a thick sauce, that is, sofrito, which is the basis of Spanish rice, after the sauce is fried, add 1 cup and a half of rice and stir-fry until the rice is opaque, add the hot soup cooked in advance, shake the pot and spread the rice evenly, put the whole garlic in the center, put the pre-fried beans, red peppers, chicken nuggets, cover and cook over medium heat.

Step 3

When the soup is cooked to the same height as the rice, reduce the heat, you can taste the rice at the bottom, the taste is cooked, turn off the heat and leave for 5 minutes, and that’s it.