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 Tasse (+ 2 Tassen Wasser)

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 a boil in twice the amount of salted water with the lid on. Once it boils, reduce to the lowest heat setting until the water has evaporated.

2. 2

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

3. 3

   Sauté the carrots and bell peppers in pieces, add the chopped onion and garlic, and sauté for another 5 minutes.

4. 4

   Deglaze with the cream, add the cream cheese and herbs to the pan, and simmer everything without a lid until slightly reduced.

5. 5

   Add the peas, allow to thaw 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.