Colorful Vegetable Rice with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large carrot (s)
- 1 red pepper (s)
- 1 small Can corn
- 2 spring onion (s)
- 1 tablespoon olive oil
- 2 cup rice
- 0.5 liter ½ vegetable stock
- 300 g chicken breast
Print Recipe
Pin Recipe Instructions
- Cook the rice as usual. Cut the vegetables and meat into small pieces
- Vegetables are best in the size of the corn kernels. Then you can eat nicely with a spoon.
- Heat the olive oil in a large saucepan and sauté the spring onions. Add the chopped chicken and fry lightly, add the diced carrots and deglaze with the stock. I always use a heaping teaspoon of homemade vegetable stock paste.
- Simmer over medium heat for 10 minutes.
- Add the paprika and the corn and simmer for another 5 minutes, until the liquid is almost gone, but don`t let it get too dry. Add the rice and mix well. Season with salt and pepper and serve.
- If our little one eats with them, we leave out the additional salt and of course the pepper and simply cook the meat with it and don`t fry it.
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