Summary

Ingredients

• 250 g rice
• 300 g chicken breast fillet (s)
• 1 cup peas, frozen
• 1 cup corn
• 2 carrot (s)
• 0.5 ½ bell pepper (s), green
• 0.5 ½ bell pepper (s), red
• 1 large onion (s)
• salt
• pepper
• Herb butter
• oil
• tomato ketchup
• 1 tablespoon tomato paste

Print Recipe Pin Recipe

Instructions

1. Cook the rice for about 20 minutes. In the meantime, cut the chicken breast fillet into cubes, season with pepper and fry in a pan with a little oil and herb butter.
2. Cut the vegetables into small pieces, dice the onions, dice the paprika (not too small because otherwise it will overcook), cut the carrots into slices. Add the vegetables to the meat and fry the whole thing. Add the tomato paste and deglaze with water, simmer for about 15 minutes, then add the rice and mix with the tomato ketchup. Season well with salt and pepper.
3. With baguette and salad.