Rice Pan with Vegetables and Chicken

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g chicken breasts
  • 1 onion (s)
  • oil
  • 2 cup rice
  • 2 bell peppers (red, yellow, green)
  • 2 cubes chicken broth, instant
  • 750 ml water
  • 250 g peas, frozen
  • 1 packet herbs, frozen (8 herb mix)
  • 1 clove garlic
  • salt and pepper
  • 200 g sour cream
Rice Pan with Vegetables and Chicken
Rice Pan with Vegetables and Chicken

Instructions

  1. Dice the onion and fry in hot oil. Cut the chicken into small cubes and fry with them. Add the rice and stir. Wash the peppers, cut into strips and add to them. Add the chicken broth, fill up with water and cook covered for 15 minutes. Then add the peas and herb mixture and cook for another 5 minutes. Season with the clove of garlic, salt and pepper to taste. Finally stir in the sour cream.
  2. Occasionally add water if it gets too dry.

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