Beet chicken porridge - red

Prepare your ingredients: cut the pumpkin into cubes; Wash peeling and cut the sliced ​​carrot.

Cook the beets. Put them in a pot and cover with cold water. Put the pot over high heat and boil. Once they boiled, lower the fire into half and let cook by 45 to 60 minutes. Once ready to remove from the fire and put in cold water. Peel.

In another pot cook the pumpkin 5 minutes approx. Reserve.

Cooking chicken: In another pot with boiling water add the chicken, with onion, carrot and parsley. Cook for approximately 30 minutes. Once ready to book the broth to make rice and vegetables (onion and carrot) to incorporate to the porridge.

To prepare rice: in a pot cast the rice and then add the chicken cooking broth (twice the amount of rice), stir gently, cover and put it over low heat with toaster for 15-20 minutes approx. At the end of time, turn off the fire and wait about 5 more minutes.

Mix in the squeeze the pumpkin, beet, carrot, chicken, rice. If necessary you can add a little more chicken broth to give you texture.

Calculate 1 cup per serving (200gr). Separate and save the vacuum in bags or containers Foodsaver® and only heat whenever the right time.