Colorful rice pan

Ingredients for 2 servings:

• 150 g rice (long grain rice)
• salt water
• some salt and pepper from the mill
• 1 onion(s)
• 1 red bell pepper(s)
• 1 bunch spring onions (approx. 175 g)
• 2 chicken breast fillets (approx. 120 g each)
• 2 tbsp olive oil
• some sweet paprika powder
• 100 g peas (frozen)
• 100 g sour cream
• some parsley, chopped
• some thyme, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice in boiling salted water for about 15-20 minutes. Peel and finely dice the onion, trim and roughly dice the bell pepper. Trim and slice the spring onions. Rinse the meat, pat dry, and season with salt and pepper. Heat the oil in a pan and fry the fillets over medium heat for about 8 minutes on each side, then sprinkle with paprika. Remove from the pan and keep warm. Sauté the onion in the frying fat. Add the bell pepper and peas and fry lightly. Season with salt and pepper. Add the rice and fry briefly. Slice the chicken breast fillets and arrange on top. Drizzle with sour cream and sprinkle with paprika. Garnish with parsley and thyme.