Is there any rice left and some cooked chicken? With butter and carrots, the leftovers turned into a delicious dinner, tasty and moist rice. And the best: get ready quickly. The secret to turning leftovers into a new meal is to use spices and herbs and add some fresh ingredients.

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1 cup of cooked rice

½ cup (tea) of cooked and shredded chicken breast

1 carrot

2 tablespoons butter

1 teaspoon of olive oil

¼ cup (tea) of water

1 pinch of ground cinnamon

¼ teaspoon of sweet paprika

2 tablespoons chopped fresh parsley



Peel and pass the carrot through the thick part of the grater.

Bring a medium nonstick skillet over medium heat to heat.

Add the butter and, as soon as it melts, add the shredded chicken.

If the chicken is not seasoned, add a pinch of salt and let it brown for about 3 minutes, stirring occasionally.

Transfer the chicken to a plate and keep the skillet over medium heat.

Drizzle with olive oil, add carrot, season with a pinch of salt and sauté for 3 minutes, until withering.

Add the rice, the golden chicken and stir for 2 minutes to heat. Season with spices, add the chopped parsley and mix well.

Drizzle little by little with the water, mixing to make the rice moist and unify the flavors. Serve next.


Reuse recipe has to work with the ingredients available in the refrigerator. For each cup of rice, use 1 cup (tea) of sliced ​​or grated vegetables: onion, zucchini, peppers, leeks or a combination of them. The same goes for spices and herbs, vary and create new flavor combinations.


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