Rice porridge with chicken and carrots

Wash the rice, pour in 1 cup of water, add salt, and bring to a boil over high heat.

Reduce the heat and cook the rice first on medium, then on low until all the liquid evaporates.

Wash the chicken fillet and cut it into thin strips.

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

Peel, wash, and grate the carrot on a coarse grater.

Mix onion and carrot, sauté in vegetable oil, add chicken fillet, season with salt and pepper, and fry while stirring until cooked.

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.

Serve with spicy tomato sauce and herbs.