120 gr rice 1 chicken bouillion cube 1 gr saffron threads 4 tomato sauce 1 package freeze chicken 200 gr freeze peas 700 ml water 1 pot 3 packages bags 475 ml water to rice 240 ml water in 350 ml more water
Instructions
the saffron water, the dried sauce, chicken and peas. Cover, bring back to a boil and simmer until rice is cooked, about 7 more minutes. Add more water if necessary. Time: 20 to 25 minutes. * This is quarter of the Basic tomato sauce recipe.