Colorful vegetable rice with chicken

Ingredients for 4 servings:

• 1 large carrot(s)
• 1 bell pepper(s), red
• 1 small can of corn
• 2 spring onions
• 1 tbsp olive oil
• 2 cups rice
• ½ liter vegetable broth
• 300 g chicken breast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

highly recommended for toddlers, our son loves it already at one year

Cook the rice as usual. Chop the vegetables and meat into small pieces, ideally the size of corn kernels. This makes it easy to eat with a spoon. Heat the olive oil in a wide saucepan and sauté the spring onions. Add the chopped chicken and fry lightly, then add the diced carrots and deglaze with the stock. I always use a heaped teaspoon of homemade vegetable stock paste. Simmer for 10 minutes over medium heat. Add the bell pepper and corn and simmer for another 5 minutes until the liquid is almost gone, but don’t let it get too dry. Add the rice and mix well. Season with salt and pepper and serve. If our little one is eating with us, we omit the extra salt and, of course, the pepper and simply cook the meat instead of frying it.