Greek-Style Rice with Roasted Chicken (Christmas Recipe)

In a saucepan, heat a drizzle of oil and add the rice, seasoning with salt and a bay leaf. Do not rinse the rice beforehand.

Add water to the saucepan, cover, and cook over high heat. As soon as it starts boiling, partially uncover and reduce the heat to medium.

When most of the surface water has evaporated from the rice, cover again and keep on low heat for 5 minutes to finish drying.

Prepare the vegetables by cutting the bell peppers (yellow, red, and green) into small dice after removing the ends, seeds, and white internal membranes. Finely chop the onion and parsley as well.

In a separate pan, sauté the garlic with a little oil. Then, add the carrot, onion, chopped bell peppers, peas, and raisins.

Season the sautéed mixture with salt, black pepper, and turmeric for color and flavor, mixing well. Cook until the vegetables are tender.

Gently fold the cooked rice into the vegetable sauté until you achieve a uniform and appealing color.

Finish the Greek-Style Rice by sprinkling fresh chopped parsley over the top before serving.

Prepare the pre-cooked roasted chicken (Seara suggestion) following the package instructions for heating and ensuring juiciness.

Serve the Greek-Style Rice on a plate or in a serving dish, accompanied by the roasted chicken.