Summary

Ingredients

• 200 g rice (parboiled)
• 500 g chicken breast fillet (s)
• 1 broccoli
• 3 thick carrot (s)
• 400 ml cream
• 1 packet processed cheese (approx. 200 g)
• 1 teaspoon, heaped vegetable stock, instant
• chilli flakes
• oil
• salt

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Instructions

1. Cut the chicken breast fillet into bite-sized pieces. Divide the broccoli into small florets and wash. Peel the carrots and cut into 0.5 cm thick slices.
2. Bring water to the boil in a medium-sized saucepan and add the carrots first. Let it steep for 5 minutes on a low heat.
3. Cook the rice according to the instructions on the packet.
4. Add the broccoli florets to the carrots and let sit on low heat for another 13 minutes. Then drain and set aside.
5. Fry the chicken breast fillet pieces in a little oil in a pan over medium heat until cooked through. Then remove from the pan and set aside.
6. Put the cream in the pan and let it get hot. Add the processed cheese and let it melt in the hot cream. Season to taste with vegetable stock and chilli flakes.
7. Add the meat, broccoli and carrots to the cheese cream sauce and let everything heat up briefly, but do not boil any more. Serve with the rice.