Ingredients
- 1 cup brown rice
- 1 tbsp olive oil
- 1 chicken breast diced
- 1 red bell pepper sliced
- 1 cup green beans
- 2 cups chicken broth
- ¼ tsp saffron threads
Instructions
- Heat olive oil in a large skillet; cook chicken until golden.
- Add bell pepper and green beans; sauté 3–4 minutes.
- Stir in rice, saffron, and broth; bring to a boil.
- Reduce heat, cover, and simmer until rice is tender (about 30–35 minutes).
- Fluff with a fork and serve warm.
Notes
Traditional paella uses short-grain rice, but brown rice keeps it higher in fiber and more filling. If saffron isn’t available, a pinch of turmeric can give a similar golden color. Add shrimp or chickpeas for extra protein.