Rice meat with chicken and vegetables

Ingredients for 5 servings:

• 4 cup(s) water, large
• 2 cup(s) rice, large
• 1 vegetable stock cube (concentrate)
• 400 g chicken, cut into strips
• 150 g bacon, raw, cut into fine strips
• 250 g mushrooms, cut into fine strips
• 1 stalk(s) leek, large, only the light green and white part
• 2 medium-sized onions, peeled and cut into strips
• 1 large red pepper, washed and cut into strips
• 2 clove(s) garlic, squeezed
• 4 tbsp oil, sunflower
• 2 tbsp soy sauce, dark
• 4 tsp sweet paprika powder
• 2 tbsp red wine
• ½ tsp cayenne pepper
• some salt and pepper
• possibly cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

In a very large bowl, mix the chicken, bacon, mushrooms, onions, garlic, chili peppers, leeks (washed, halved, and cut into 1 cm strips), oil, wine, soy sauce, paprika, cayenne pepper, and a teaspoon of salt. Let the mixture simmer for about 15 minutes. Bring a large pan of water to a boil with the bouillon cube and a little salt, then cook the rice. Before the rice is cooked, reduce the heat and let the rice simmer. (There should still be some water in the pan.) Heat a frying pan and brown the chicken in three batches, then stir into the rice. Season to taste with salt and pepper, and sprinkle with cheese if desired. This goes very well with salad!