Vegetable chicken rice stir-fry

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 red bell peppers
• 2 small zucchini
• 1 pack of frozen vegetables (kohlrabi with Romanesco in wild garlic butter)
• 500 g chicken breast
• 300 ml chicken broth
• 1 bag of long grain rice
• 100 g herb cream cheese
• salt and pepper

Instructions

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

Finely dice the onion and garlic. Dice the chicken, bell pepper, and zucchini. Fry the chicken in a little oil, then remove from the pan and set aside. Sauté the onion and garlic until translucent, add the rice, and cook briefly. Add the bell pepper and zucchini, cover, and cook for a few minutes, stirring occasionally. Deglaze with the stock and add the kohlrabi and Romanesco vegetables. Simmer with the lid closed until the rice has swollen and is soft. Stir in the cream cheese, then add the chicken. Stir everything together again and simmer briefly. Tip: Tastes delicious without the chicken, too.