Summer Rice Pan with Chicken
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice
- 1 onion (s)
- 1 large clove garlic
- 500 g chicken breast fillet (s)
- 300 g zucchini
- 300 g peas, frozen
- 100 g double cream cheese
- 50 g Gouda, medium-aed, rated or Emmentaler
- 500 g tomato (s)
- salt
- Curry powder
- basil
- parsley
Print Recipe
Pin Recipe Instructions
- Cook rice according to the instructions on the packet.
- Dice the onion, garlic and chicken breast. To dice tomatoes. I then briefly puree them in a blender.
- Briefly brown the chicken breast fillet on all sides and season with salt and curry. Add onion and garlic and sauté until translucent. Dice zucchini and add. Add frozen peas. Fold in the double cream cheese and grated cheese. Finally fold in the rice and the tomatoes cut into pieces or pureed. Season with salt, curry, basil and parsley.
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