Rice pan with corn, chicken breast and cheese

Ingredients for 2 servings:

• ½ pack of rice (pointed grain rice)
• 1 can of corn
• 3 medium-sized chicken breast fillet(s)
• 1 pack of cheese (Gouda) in slices
• 1 tbsp sunflower oil
• lots of curry powder
• salt and pepper

Instructions

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

First, bring water to a boil, then add the rice and cook according to the package instructions. Meanwhile, fry the chicken breast fillets in a pan until golden brown. Then remove the chicken breast fillets from the pan and chop them into small pieces. Clean the pan, gently heat the oil, and add the curry powder to the oil. Drain the cooked rice and add it to the pan. Fry the rice for a long time, turning it over several times (depending on how you want the rice, e.g., crispy or soft, but in my opinion, a crispier rice tastes better in the end—so everyone has to decide for themselves what tastes best). Season the rice to your liking (more curry, pepper, and plenty of salt—this will give it a more oriental flavor). Once the rice has taken on a good color, add the corn (at least half a can, but you can also use the whole can) and the chicken breast fillet to the pan, and fry everything thoroughly, turning it over again. Finally, tear the cheese into medium-sized pieces and place them over the rice. Turn it over a bit and add another layer of cheese on top. More cheese makes the dish a little more moist and gives it the perfect touch. I would also fry the cheese until it’s a little crispy, which makes it taste better. But that’s up to each individual to decide.