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Curry rice pan

updated

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Ingredients for 5 servings:

  • 2 bags of rice
  • salt water
  • 700 g chicken (breast fillet or schnitzel)
  • 450 g vegetables (buttered vegetables, frozen)
  • 2 tbsp margarine, melted
  • some salt and pepper
  • some sweet paprika powder
  • 1 tsp curry powder
  • some oregano, dried
  • some parsley
  • 3 dashes Worcestershire sauce

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with chicken, quick, easy and very tasty

Cook the rice in salted water according to the package instructions. Meanwhile, wash the meat, pat dry, cut into bite-sized pieces, and fry in the margarine. Now add the buttered vegetables. Once the herb butter has melted, season to taste. Drain the rice and add it, adjusting the seasoning if necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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