Strogonoff with saffron rice

Ingredients:
• 500g of turkey breast or split chicken strips
• 1 packet of cream
1/2 small chopped onion
• 2 cloves garlic, minced
• 3 tablespoons tomato pulp
• Salt q.b.
• Olive oil q.b.
• 1 teaspoon of very full saffron
• 2 measures of rice
• 4 water measurements
• 1 slice of chorizo
• 1 bay leaf

Preparation:
Step 1
Put a wire of olive oil in a pan and add the onion and 1 chopped garlic, let it braise and add the rice, previously washed and drained.

Let the rice fry a little, stirring constantly.

Add the water, season with salt and the saffron and stir well wrapping the seasonings.

Add the chorizo lice and bay leaf.

Let it cook a little on medium heat, stirring 2 times during cooking to even the color and when the rice has practically no water, cover the pan, reduce the heat to the minimum and let it cook only with the steam that is formed inside the pan without adding more water, for about 30 to 40 minutes.

This way you will get a tasty and intense rice the saffron.

Step 2
In an anti-sticking pan, put a wire of olive oil, 1 garlic and let braise.

Add the meat seasoning with salt and cook until half tan, stirring to make the cooking is homogeneous.

Add the tomato pulp, wrap and add the cream, leave to cook another 5 minutes.