Insanely creamy cheese rice with lemon chicken

Ingredients for 3 servings:

• 2 chicken breast fillets
• 1 cup short grain rice
• 1 large onion(s)
• 1 bell pepper(s), red
• 2 lemons
• some salt
• Provençal pepper
• Pizza seasoning
• 3 tbsp butter
• 2 cubes of vegetable stock
• n. B. Cheese, finely grated, strong (e.g. Parmesan)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely chop the onion and bell pepper and fry in oil in a pan. Add the chicken breast fillets and fry. Add the juice of two squeezed lemons, season with salt, pepper, Provençal, and pizza seasoning, and simmer over low heat until the meat is cooked through. Bring 2-3 cups of water with two vegetable stock cubes to a boil and add one cup of short-grain rice. When the rice is ready, drain the remaining water and stir 3 tablespoons of butter and the grated cheese into the rice. When the butter and cheese are well blended, taste and add a little more salt if desired. Serve hot. This recipe is from my mother-in-law from Argentina; she doesn’t specify the quantities and does everything “by feel.” So just experiment a bit. This amount makes enough for three plates. We love the combination of the slightly tangy chicken and the creamy cheesy rice.