Provençal vegetable rice pan

Name: Provençal vegetable rice pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 240 g Long grain rice (ready in only 10 minutes); 7-10 Tbsp Salt; 2 red onions (about 80 g each); 7-10 Tbsp Pepper; 250 g Aubergine; 250 g Courgette; 400 g Chicken filet; 2 tablespoons (10 g each) Olive oil; 1/2 bunch Thyme; 250 g cherry tomatoes; 200 ml Vegetable broth (instant)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

240 g Long grain rice (ready in only 10 minutes)
7-10 Tbsp Salt
2 red onions (about 80 g each)
7-10 Tbsp Pepper
250 g Aubergine
250 g Courgette
400 g Chicken filet
2 tablespoons (10 g each) Olive oil
1/2 bunch Thyme
250 g cherry tomatoes
200 ml Vegetable broth (instant)

Directions

1
Cook rice in boiling salted water according to package instructions. Peel onions and cut into slices. Clean, wash and dry aubergine and courgette. Dice the aubergine and cut the zucchini into slices.
2
Wash the chicken filet, dab dry and cut into strips. Drain the rice and let it drain. Heat olive oil in a pan and sauté the onions briefly in it, remove. Sauté the chicken fillet for about 5 minutes, turning it over and taking it out.
3
Add zucchini, onions and eggplant to the frying fat and fry for 5-10 minutes. Wash the thyme, dab dry and, except for something to garnish, pluck leaves from the stalks. Wash the cherry tomatoes, dab dry and cut in half.
4
Season vegetables with salt and pepper. Add cherry tomatoes. Deglaze with broth. Fold in rice, chicken and thyme and heat up again. Garnish with thyme.