Rice pan with poultry

Ingredients for 4 servings:

• 2 bags of rice
• 300 g chicken or turkey
• 4 medium-sized carrots
• 2 medium-sized bell peppers, red
• 1 onion(s)
• 2 tbsp crème fraîche, sour cream or Rama Cremefine
• 150 ml chicken broth
• e.g. salt and pepper
• e.g. paprika powder
• possibly garlic granules

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Prepare the rice according to the package instructions. In the meantime, peel the onion, dice it, and lightly fry it in a pan. Cut the chicken into bite-sized pieces and fry it in the pan. Season with salt, pepper, paprika, and garlic granules if desired. Peel the carrots, cut them into sticks (slightly larger than matchsticks), and add them to the pan. Then trim the bell pepper, cut it into strips or dice it, and add it to the pan. Continue frying in the pan for about 5 minutes, then pour in the chicken stock. Stir in the crème fraÎche, sour cream, or Rama Cremefine. Season to taste and then fold in the rice. Let it simmer for another 5 minutes, then serve hot.