Rice Pan with Chicken and Vegetables

Summary

Ingredients

• 1 chicken fillet (s)
• 1 cup rice
• 2 cup vegetable broth
• 2 teaspoons crème fraîche or legere
• 2 small carrots
• 1 cup peas
• 2 tablespoon heavy cream
• 2 tablespoon butter or margarine
• possibly salt and pepper

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Instructions

1. Wash the chicken fillet and cut into small pieces. Then fry briefly in hot fat (butter or margarine). Add the rice and vegetables and fry for about 1 minute. Now deglaze with the vegetable stock and simmer the rice in the stock for about 15 minutes over low heat until the water has evaporated. Refine the rice pan with the cream and, if you like, add salt and pepper, but this is actually not necessary.
2. Variation: Carrots and zucchini instead of peas also taste very tasty.