Chicken with mushrooms, vegetables and rice

Ingredients for 2 servings:

• 220 g chicken fillet(s) or chicken breast
• 150 g rice or 1 bag (125 g)
• 100 g mushrooms, brown
• 100 g carrot(s)
• 75 g peas (can)
• 75 g corn (can)
• 150 ml whipped cream
• 175 ml broth (vegetable or chicken broth)
• 1 m.-sized onion(s)
• 1 small bell pepper
• 2 Pepper
• Oil or butter
• Salt and pepper, other spices as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Season the chicken with salt and pepper and cut into small pieces. Depending on their size, quarter or halve the carrots lengthwise and cut into small slices. Slice the mushrooms. Cut the onion into half rings. Finely chop the bell peppers and chili peppers. Heat a little oil or butter in a medium saucepan. Brown the meat for 2 minutes, then add the carrots, mushrooms, and onions and sauté for about 2-3 minutes. Deglaze with the stock, add the cream, and bring to a boil briefly. Meanwhile, cook the rice. Now add the bell peppers, chili peppers, peas, and corn and simmer gently for about 15-20 minutes. Finally, season with salt and pepper. Season to taste with curry, paprika, nutmeg, or lemon juice, for example. Tip: Spring onions would also go well with this dish.