Chicken and carrot rice

Peel the onion and cut it into small, fine dice.

Cut the chicken into pieces of about 2 cm.

Peel the carrots and cut them into small 1 cm cubes.

In the hot skillet with the oil, cook the diced onion over medium heat for 2 min until translucent.

Add the chicken pieces to the skillet with the onion. Brown them for 5 min over medium heat, stirring now and then.

Stir the chopped carrots into the skillet with the chicken and onion. Mix well.

Add the rice to the skillet and stir for 30 seconds so it soaks up the flavors. Add 300 ml of boiling water, salt lightly and season with pepper.

Bring the mixture to a boil over high heat, then turn it right down to low and simmer, covered, for 15 min.

Take it off the heat after 15 min. If the rice is still firm, add a little hot water and let it rest, covered, for 2 min. Fluff with the wooden spoon.