Summary

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

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Instructions

1. Cook the rice as usual. Cut the vegetables and meat into small pieces
2. Vegetables are best in the size of the corn kernels. Then you can eat nicely with a spoon.
3. 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.
4. Simmer over medium heat for 10 minutes.
5. 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.
6. 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.