29/08/2025
Chicken with rice in a pan, home-made taste! Economical lunch
3–4 servings | ~30–35 min | 1 pan
Ingredients
400 g chicken breast, diced
1 onion
1 red pepper, diced
2 carrots, diced
1 cup uncooked rice (about 200–220 g, washed and drained
2–3 tablespoons oil
1 tablespoon butter
Salt & black pepper & red pepper & mixed vegetable seasoning
2–2.5 cups water or hot chicken stock (about 400–450 ml)
Preparation
Heat the oil in a deep pan and fry the onion for 1 minute. Add the chicken. Fry for 4–5 minutes, until browned.
Add the carrots and pepper. Cook for another 3–4 minutes, until slightly softened.
Add the uncooked rice to the pan and fry for 1 minute, stirring to coat it with oil.Add salt, black pepper, red pepper, mixed vegetable seasoning and 1 tablespoon butter.
Stir for 1 min
Pour in the hot water/liquid (start with 2 cups). When it boils, reduce the heat to low, cover and simmer for 10–15 min until the liquid is absorbed.
Rest & taste. Remove from heat, leave covered for 5 min. Stir lightly with a fork and serve.
Quick tips
If after 10–15 minutes the rice is still not tender, add a little hot water (2–3 tablespoons) and continue cooking for another 2–3 min.
Do not stir it often during cooking so that it does not become sticky.
You can add a little lemon juice or parsley at the end for freshness.
