Vegetable pan with rice and chicken strips

Ingredients for 2 servings:

• 1 cup jasmine rice
• 2 cups water
• 1 zucchini
• 1 bell pepper(s)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 150 ml vegetable broth or chicken broth
• some salt and pepper
• 4 tsp herbs, e.g. basil, thyme or garden herbs
• 1 pinch(s) of sugar
• 1 can tomatoes, chopped, approx. 500 g
• 250 g chicken strips
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and tasty

The cup holds approximately 200 ml. Dice the onion, zucchini, and bell pepper. Crush the garlic cloves. Heat a little oil in a large pan and fry the diced vegetables until well browned. Meanwhile, bring a small pot with 2 cups of water and a little salt to a boil. Add the rice and simmer gently with the lid on for about 10 minutes, until the rice has absorbed all the water and is nice and creamy. Deglaze the sautéed vegetables with stock. Add the chopped tomatoes and garlic. Season everything with any herbs such as basil, thyme, or garden herbs, salt, pepper, and sugar. Simmer the vegetable pan over medium heat for about 10 minutes. Season the chicken strips with salt and pepper and fry. Serve the rice with the strips and vegetables. A delicious, healthy, and quick dish is ready.