in Recipes

Rice pan with vegetables and chicken

Spread the love

Ingredients for 4 servings:

  • 500 g chicken breasts
  • 1 onion(s)
  • oil
  • 2 cups rice
  • 2 bell peppers (red, yellow, green)
  • 2 cubes of chicken broth, instant
  • 750 ml water
  • 250 g peas, frozen
  • 1 pack of frozen herbs (8-herb mix)
  • 1 clove(s) garlic
  • salt and pepper
  • 200 g sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion and fry in hot oil. Dice the chicken and fry it. Add the rice and stir. Wash the bell pepper, slice it into strips, and add it. Add the chicken stock, top up with water, and simmer covered for 15 minutes. Then add the peas and herb mixture and simmer for another 5 minutes. Season with the garlic clove, salt, and pepper to taste. Finally, stir in the sour cream. Add more water if it gets too dry.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asparagus Carbonara

Cucumber and minced meat pan