100 g rice
250 g chicken fillets
1 onion
4 tomatoes
3 peppers (red)
2 cloves of garlic
2 tbsp. olive oil
4 tbsp. fresh herbs
salt and pepper
Cut onion into rings and garlic finely. Tomatoes divide
into quarters. Cook rice in salted water. Fry chicken on both sides in
olive oil,
Add onion and garlic and fry translucent. Remove the meat from the pan
and keep warm. Fry vegetables in the pan until al dente. Add rice and
chopped herbs
and toss a few minutes. Cut the meat into pieces and serve on the
vegetable rice.
