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Salad with Chinese cabbage apple and smoked chicken fillet
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I love fish, I like to eat it as long as someone makes it delicious for me, but sometimes when I want something more unusual, I use instant seafood.
Boil the rice in fish broth (400 g of water + a cube of fish broth).
Cut peppers, carrots, onions, and chop garlic. Fry with 20 g of oil.
Add the prepared rice, canned corn, and olives, stir, and add spices.
Separately boil the water in a saucepan, throw in the seafood and cook for ~ 3-4 minutes. Drain the water and add to the rice in a saucepan. Mix it up.
Add chopped greens.
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Finished product weight 1776
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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