Rice – pepper – pot á la noodles

Ingredients for 6 servings:

• 600 g chicken breast fillet(s) or turkey breast fillet
• 4 bags of rice
• 1 ½ liters of broth of your choice
• 2 small onions
• 1 cup sour cream or crème fraîche
• 4 bell pepper(s), red, chopped
• salt and pepper
• 1 bell pepper(s), yellow, chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

delicious simple rice recipe

Dice the chicken and sear in oil, seasoning with salt and pepper. Once the meat has browned, remove it and set it aside on a plate. Fry the diced onions in the remaining oil in the pot. Then cut open the rice bags and add them. Fry briefly while stirring, then pour in half of the broth. Add the bell pepper pieces and simmer over medium heat, stirring frequently so the rice doesn’t stick to the bottom of the pot. As soon as the rice has absorbed almost all of the liquid, I add more broth. Simmer everything until the rice is cooked through (I always add just enough broth so it’s not dry). Then return the meat to the pan. Finally, arrange the rice on a plate and top with 1-3 tablespoons of sour cream or crème fraîche, depending on your taste (we tend to add a bit more seasoning these days, because the sour cream absorbs some of the flavor). It’s great for reheating and eating the next day. It’s usually set by then, so I simply add more broth. Tip: Variations are easy to make – it also tastes delicious with other vegetables or even Chinese spices.