Green Bean Stew with Basmati Rice and Oven-Roasted Chicken

Experience a delightful fusion of flavors with this classic Green Bean Stew, paired with aromatic Basmati Rice and succulent Oven-Roasted Chicken. A hearty, wholesome meal that brings warmth and comfort to your dining table.

Ingredients

🥬 1 to 2 pounds of green beans, trimmed and cut
🥩 1 pound beef or lamb (optional)
🧅 1 small onion, chopped
🍅 1 small tomato, chopped
🌶️ 1 jalapeño, chopped
🍅 3 oz (1/2 of a 6 oz can) tomato paste, dissolved in water
🧂 1 tablespoon chicken bouillon
🧂 Salt and pepper to taste
🥄 2 tablespoons oil

Roasted Chicken Ingredients:
🍗 1 whole chicken
🫒 3 tablespoons olive oil
🍋 2 tablespoons lemon juice
🧂 1 tablespoon salt
🌶️ 1 tablespoon paprika
🌶️ 1/2 tablespoon cayenne pepper
🍋 1 tablespoon lemon pepper
🧂 1 tablespoon Sazón con todo

Basmati Rice Ingredients:
🍚 4 cups basmati rice, washed and soaked for 20 minutes
🧂 2 tablespoons salt
🫒 2 to 3 tablespoons oil
🧈 2 tablespoons butter
💧 4 cups hot water

Instructions

1- Green Bean Stew:

• Boil cut green beans in water for 10 minutes. Drain and set aside.
• For optional meat, cook the beef or lamb until tender, preferably using a pressure cooker.
• In a pot, heat 2 tablespoons of oil. Add chopped onion, tomato, and jalapeño, and sauté until soft.
• Add pre-cooked meat (if using), tomato paste mixture, chicken bouillon, salt, and pepper. Mix well.
• Add the boiled green beans and simmer for 10-15 minutes until the stew thickens.

2- Oven-Roasted Chicken:

• Preheat oven to 375°F (190°C).
• In a bowl, mix olive oil, lemon juice, salt, paprika, cayenne pepper, lemon pepper, and Sazón.
• Rub the chicken thoroughly with the seasoning mixture.
• Place the chicken in an oven-safe dish, add 1/2 cup of water to the dish, cover, and roast for 1.5 hours.

3- Basmati Rice:

• Drain soaked rice. Heat oil and butter in a pot over high heat.
• Add rice and sauté for 2 minutes.
• Add 4 cups hot water and salt. Bring to a boil, then cover with a lid and reduce heat to low.
• Cook until water is absorbed. Fluff with a fork and serve warm.

Prep Time: 30 minutes
Cook Time: 1 hour and 45 minutes
Total Time: 2 hours and 15 minutes
Servings: 6-8
Calories: Approx. 450 per serving
Proteins: 20g per serving
Fats: 15g per serving
Carbohydrates: 60g per serving
Equipment: Pressure cooker (optional), oven-safe dish, large pot, saucepan

Cooking Tips:

• For a vegetarian version, omit the meat.
• Adjust spice levels to taste.

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Green Bean Stew with Basmati Rice and Oven-Roasted Chicken