Rice Stew with Turkey and Vegetables
Chicken breast and peas provide important protein for muscle building and maintenance; the body building material is also important in many other areas. The easily digestible peas also provide immune-strengthening vitamin C and vision-enhancing vitamin A.
You can vary the travel stew in terms of vegetables to suit your mood! Therefore, this dish is also good in the leftover kitchen: Just use the vegetables that are still in your fridge.
- 500 grams turkey breasts
- 1 yellow onion
- 1 red paprika
- 3 tablespoons vegetable oil
- 400 milliliters chicken stock
- 600 milliliters water
- 150 grams Baby carrot
- 150 grams Peas
- 1 cup Rice
- 4 tablespoons scallions
- freshly ground peppers
Drizzle turkey with vinegar and cut into small, bite-sized pieces. Peel and dice the onion. Rinse and halve bell pepper, remove seeds and ribs, and cut into cubes. Rinse and peel the baby carrots.
Rinse the rice in a colander with cold water. Saute the onion, carrots, peas, bell pepper and rice in oil. Add water and simmer for about 15 minutes. Stir in the chicken stock and chopped turkey.
Boil the soup until the turkey is done, about 5 minutes. Season with salt, pepper and a little paprika. Ladle into soup bowls and garnish with chives. Serve immediately.