Jasmine rice with vegetables and chicken

Jasmine rice with vegetables and chicken

Ingredients

• Champignons500 g
• Onions 1 piece
• Salt to taste
• Jasmine rice 400 g
• Chicken fillet400 g
• Sweet pepper 2 pieces
• Chili pepper 1/2 piece
• Cilantro 1 bundle
• Lemon 1/2 piece
• Vegetable oil 6 tablespoons
• Grated ginger 1 teaspoon

Directions

1. Pour 700 ml of water into a saucepan, bring to a boil, add rice and stir. As soon as it boils, reduce the heat to a minimum and cook covered for about 12-14 minutes.
2. Cut the chicken fillet into cubes, the mushrooms into slices, the pepper into strips, the onion into half rings, coarsely chop the cilantro.
3. In a deep frying pan in heated vegetable oil, fry the chicken until tender, put in a bowl and set aside.
4. Put the onion in a pan and, stirring occasionally, fry it until transparent, add bell and chili peppers to the onion and continue frying with periodic stirring until the pepper is soft, put in a bowl and set aside.
5. Put the mushrooms in a pan and fry them until tender.