Vegetable rice is a rich and delicious recipe. It can be served as a dish on its own or alongside different kinds of meat. We made the vegetable rice with chicken escalope, and we also recommend shrimp with it.

Ingredients:

Indian long-grain rice or basmati

Green onion

Peas

Carrot

Onion

Garlic

Sweet green pepper

Tomato sauce

Chicken bouillon cube

Rice seasoning

Salt

A knob of butter

Chicken escalope or shrimp with breadcrumbs:

Chicken breast fillets or shrimp

Salt

Paprika

White pepper

Liquid milk

Flour

Breadcrumbs

Preparation:

Cut the carrot, green pepper, green onion, onion, and garlic into small pieces, or finely mince them.

In a pot, add a little oil, then the carrot, and stir until it begins to soften. Add the remaining vegetables one by one, stirring until they are cooked.

Add the chicken bouillon cube and a teaspoon of tomato sauce, stir, then add the pre-soaked, washed, and drained rice and stir.

Add a knob of butter over the rice, adjust the salt, and add the rice seasoning. Stir everything together until the rice is lightly toasted.

Add water as needed for the rice and let it boil over high heat until the water level reaches the rice.

Reduce the heat, cover the pot, and let the vegetable rice cook. It needs about 20 minutes over very low heat.

Earlier, soak the chicken in a little vinegar for a few minutes, then wash it and drain it well.

Season the chicken strips with salt, paprika, and white pepper.

Coat the chicken in a bowl of milk, then dredge them in flour mixed with breadcrumbs.

Leave them in the refrigerator for one hour before frying.

Fry the chicken escalope in a little oil until golden, and serve it alongside the vegetable rice.

A recipe for vegetable rice with escalope from our friend and cook from What Are You Cooking Today

Rania Saloum

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Ingredients:

Preparation:

Rania Saloum

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Rice with Vegetables and Escalope

Prep checklist

Cooking notes