Vegetable – chicken – rice pan

Ingredients for 3 servings:

• 250 g peas, fresh, peeled
• ½ can corn
• 4 m.-sized carrot(s)
• 150 g cauliflower
• 150 g broccoli
• 250 g chicken breast fillet(s)
• 1 large tomato(s), chopped
• 1 bunch of fresh herbs of your choice
• 2 tbsp tomato paste
• 1 bag of rice
• Salt
• 250 ml vegetable stock, hot
• curry powder
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the bag of rice in water and cook until cooked through. Meanwhile, cut the chicken breast fillet into small strips and fry gently in a pan. Season with salt, pepper, and curry powder. In the meantime, blanch the shelled peas in hot water, cut the carrots into not-too-thin slices, and add them as well. Cut the cauliflower and broccoli into small florets and blanch them in the same way. Drain everything and refresh with cold water to retain their color. Add the vegetables to the pan with the chicken strips and let them brown a little, add the corn and tomato pieces, and then deglaze with one-third of the stock. When the stock has evaporated, add another third of the liquid. When the vegetables in the pan are al dente, turn off the heat. Stir in the remaining stock and tomato paste, season with herbs, and add the rice. Mix everything together again and serve immediately.