Chicken rice pan with cream cheese

Ingredients

Chicken breast, raw 400 Whole (large)

Red peppers, fresh 2 Whole (regular)

Onion (Basis) 1 Whole (medium)

Peas green deep-frozen cooked (Basis) 60 Portion

Hulled rice (Basis) 120 Portion

1 cup (+ 2 cups of water)

Entrahmte H-Milch 0,3% Fett (Gut & Günstig (Edeka)) 200 Portion

Kaufland Classic Fresh Sour Cream (K-Classic (Kaufland)) 100 Portion

Preparation

1. 1

   Wash the rice and bring to the boil in double the amount of salted water with the lid on. As soon as it boils, turn the heat down to the lowest setting until the water has boiled away.

2. 2

   Meanwhile, cut the chicken into pieces and fry in a pan with 1 tbsp olive oil until golden brown, then remove.

3. 3

   Fry the carrot and bell pepper in pieces, add the chopped onion and garlic and fry for a further 5 minutes.

4. 4

   Deglaze with the cream, add the cream cheese and herbs to the pan and allow everything to reduce slightly without the lid.

5. 5

   Add the peas, allow to defrost briefly, then add the cooked rice to the pan and mix everything well.

6. 6

   For a vegetarian version, replace the chicken with tofu and for a vegan version, use plant-based cream and cream cheese or creme vega.