Chicken dish with rice and vegetables

Name: Chicken dish with rice and vegetables
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 ml rice long-grain, uncooked; 1.00 chicken roast; 1.00 onion finely chopped; 30.00 ml oil for frying; 5.00 ml cumin ground; 5.00 ml coriander ground; 1.00 bay leaves; 1.00 green pepper finely chopped; 250.00 g button mushrooms halved; 350.00 ml stock chicken; 30.00 ml cream

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (11)

250.00 ml	rice — long-grain, uncooked
1.00	chicken — roast
1.00	onion — finely chopped
30.00 ml	oil — for frying
5.00 ml	cumin — ground
5.00 ml	coriander — ground
1.00	bay leaves
1.00	green pepper — finely chopped
250.00 g	button mushrooms — halved
350.00 ml	stock — chicken
30.00 ml	cream

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Method:

Rinse the rice with cold water and drain.
Slice the chicken meat from the carcass and cut into small pieces. Set aside.
Sauté the onion in a little oil until glossy, add the cumin, coriander and bay leaf. Stir-fry for about a minute before stirring in the rice.
Add the chicken stock and heat until the rice is nearly soft and done.
Add the green pepper, mushrooms and chicken and heat until the chicken is warmed through and the chicken stock has been absorbed.
Add the cream and mix.
Serve with a green salad.