Rice porridge with chicken and carrots
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories453.7kcal
Proteins26.9grams
Fats20.3grams
Carbohydrates40.3grams
Rice
1
glass
Carrot
1
pc
Onion
1
head
Vegetable oil
75
ml
Ground black pepper
to taste
Salt
to taste
Hot tomato sauce
to taste
Fresh herbs
to taste
1
Wash the rice, pour in 1 cup of water, add salt, and bring to a boil over high heat.
- Rice: 1 glass
- Salt: to taste
2
Reduce the heat and cook the rice first on medium, then on low until all the liquid evaporates.
3
Wash the chicken fillet and cut it into thin strips.
4
Peel, wash, and slice the onion into half rings.
5
Peel, wash, and grate the carrot on a coarse grater.
6
Mix onion and carrot, sauté in vegetable oil, add chicken fillet, season with salt and pepper, and fry while stirring until cooked.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 75 ml
- Chicken breast fillet: 400 g
- Salt: to taste
- Ground black pepper: to taste
7
Add the fried chicken with vegetables to the pot with rice, cover the pot with a lid, and cook the porridge for another 20 minutes.
- Rice: 1 glass
- Chicken breast fillet: 400 g
8
Serve with spicy tomato sauce and herbs.
- Hot tomato sauce: to taste
- Fresh herbs: to taste
