Kabsa with Meat and Chicken

Ingredients

• Chopped onion
• Carrots, small dice
• Sweet green pepper, chopped
• Sliced mushrooms
• Corn
• Peas
• Boiled chicken with aromatics
• Boiled meat with aromatics
• Kabsa spice mix
• Salt to taste
• Basmati rice, soaked and rinsed
• Nuts for garnish
• For more rice recipes see Mansaf rice with meat

Method

1. Put the chopped vegetables, peas, and canned or cooked corn into a pot over the heat with only a little oil and sauté until softened — start with hard vegetables like carrots, then add the remaining types gradually according to their firmness.
2. Add some of the chicken or meat cooking liquid as desired — use two cups of stock for every one cup of rice you will add later.
3. Also add salt and spices, and let the stock boil with the vegetables for about 5 minutes only.
   Timers: 5 min
4. Add the drained rice; when the stock reaches a boil again and about three quarters of it has evaporated, reduce the heat, cover the pot, and let it finish cooking gently on low heat so the rice steams and finishes cooking with the remaining small amount of water.
5. Meanwhile, brown the pieces of chicken or meat in the oven with spices to taste.
6. When the rice is cooked, transfer it to a serving dish, arrange the pieces of meat and chicken on top, and garnish with fried nuts.