Rice pan with chicken

Name: Rice pan with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Long grain rice; 3/4 l clear chicken stock (instant); 1 green, red and yellow peppers; 1 collar Spring onions; 500 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Sesame

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Long grain rice
3/4 l clear chicken stock (instant)
1 green, red and yellow peppers
1 collar Spring onions
500 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Sesame

Directions

1
Add the rice to the boiling chicken soup, cover and allow to swell over a low heat for about 20 minutes. Clean, wash and cut the peppers into strips. Clean, wash and cut spring onions into rings.
2
Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil. Fry the meat until golden brown all around. Season with salt and pepper. Take out. Add the rest of the oil to the pan.
3
Fry the bell peppers and spring onions for about 5 minutes, turning them over. Drain the rice, add it and fry it for about 5 minutes. Add meat again and heat up. Season to taste with salt, pepper and paprika.
4
Sprinkle sesame seeds over it. Serve with sour cream or crème fraîche.