• Boil the water with the rice in a pot. Once the water has evaporated, reduce the heat, cover, and let the rice cook until perfect.
• In a pan with oil, sauté finely chopped onion and garlic until soft. Then add peeled and diced carrots. Once they soften, add the sliced mushrooms. After they're ready, pour in the two cups of white wine, the beef bouillon cube, two small spoonfuls of saffron, salt, and pepper to taste. Cook for an additional 10 minutes until the wine evaporates.
• In another pan, sauté the pre-cut chicken until it's golden brown. Once done, add it to the pan with the vegetables and the previously boiled rice.
• Stir everything well so the ingredients combine. Let it simmer for another 5 minutes. Serve immediately.

Enjoy!