A recipe with a country flavor.

To prepare rice salad with chicken, red beans and rosemary first soak the red beans for 24 hours in a bowl (alternatively, you can use precooked or frozen beans).

Cook the beans for the time specified on the package. Once cooked, drain and put aside.

Marinate the chicken breasts in a bowl with extra virgin olive oil, salt, pepper and chopped rosemary. Let the meat marinate for at least an hour in the refrigerator, then cut it into cubes and cook it in a nonstick pan.

While the meat is marinating, cook the rice, drain and let it cool.

Combine the chicken and beans with the rice, add a drizzle of raw oil, a sprinkle of pepper and a sprig of rosemary as a garnish.