McMoe's colorful rice and chicken stir-fry

Ingredients for 4 servings:

• 2 cups rice
• 4 cups water
• 2 bell peppers, red and yellow, or orange
• 1 bunch of spring onions
• 5 tomatoes
• 125 g peas
• 400 g chicken schnitzel (minute schnitzel from the chicken breast)
• some olive oil
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Bring 4 cups of water to a boil in a pot, add a little salt, cover, and cook the rice over very low heat until the water has evaporated. This takes about 20 minutes. Halve the peppers, remove the seeds, and white membranes, rinse, and cut into pieces. Trim, rinse, and ring the spring onions. Rinse the tomatoes, cut into pieces, and remove the stems. Bring some water to a boil in a pot, add a little salt, and blanch the peas. Drain in a colander, refresh in ice-cold water, and let drain. Rinse the meat, pat dry, and cut into strips. Heat a little olive oil in a large pan and brown the meat strips all over, seasoning with salt and pepper. Remove from the pan, drain on kitchen paper, and then brown the vegetables in the pan (adding a little more olive oil if necessary). Add the rice and meat strips and mix. Herb curd goes well with it.