Rice porridge with chicken and pineapple

Rinse the rice and soak it in cold water for 2 hours.

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and slice it into half rings.

Cut the pineapple into slices.

Wash the parsley leaves, chop them finely, leaving a few sprigs for decoration.

Rinse the fillet and cut it into portion-sized pieces of 40 grams.

Heat vegetable oil in a deep pan.

Fry the onion until golden, then add meat, carrot, salt, pour in 100 ml of water and simmer for 5 minutes.

Then add rice, pineapples, pour in water and the liquid from the pineapples (total volume of 500 ml), bring to a boil and cook over medium heat until ready.

Place the cooked porridge in a mound on a plate. Sprinkle with herbs on top and garnish with parsley sprigs.