Chicken and rice pan

Ingredients for 4 servings:

• 250 g brown rice
• 1 m.-sized onion(s)
• 3 small bell peppers, red, green and yellow
• 1 beef tomato(s), approx. 200g
• 500 g chicken breast fillet(s), 4 servings
• 1 garlic clove(s)
• 2 tbsp oil
• ½ tsp paprika powder, medium hot
• 2 tbsp butter
• 1 bunch of parsley
• 1 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Simple recipe

Bring salted water to a boil in a pot and cook the brown rice (not the hard black wild rice) until al dente, about 30 minutes (it takes longer than white rice). Drain thoroughly in a sieve and let it drain. Peel and finely dice the onion. Halve the bell pepper, remove the seeds and membranes, wash, and cut into strips. Blanch the tomato, let it sit briefly in hot water, then peel, deseed, and dice. Roughly chop the breast fillets. Peel the garlic. Heat oil in a large pan or wok, add the chicken pieces, and fry for 5 minutes. Press in the garlic and season the meat with salt, pepper, and paprika. Remove from the pan and keep warm in the oven. Melt the butter in the pan. Add the onion and strips of bell pepper and fry over low heat for 5 minutes. Add the rice, diced tomatoes, and tomato paste, and season with salt, pepper, and paprika. Place the breast fillets on top, close the lid, and simmer for 10 minutes. Wash the parsley, pick off the leaves, finely chop, and sprinkle over the dish before serving.