Chicken picadillo with coriander cream

Name: chicken picadillo with coriander cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 15 g fresh coriander container 15 g; 250 g winter carrot; 300 g white quick cooking rice; 2 el sunflower oil; 300 g minced chicken; 2 tl picadillo spice mix; 400 g fresh Mexican stir fry vegetable; 125 g sour cream

Mexican rice dish with minced chicken, winter carrot, stir-fry vegetables, coriander and sour cream.

Ingredients

15 g fresh coriander container 15 g
250 g winter carrot
300 g white quick cooking rice
2 el sunflower oil

300 g minced chicken
2 tl picadillo spice mix
400 g fresh Mexican stir fry vegetable
125 g sour cream

Directions

Cut the winter carrot into cubes and the leaves of the cilantro coarse.
Boil the rice according to the instructions on the package.
Heat the oil in a frying pan and fry the carrot for 1 min. Add the minced chicken and fry in 2 min. Put the picadillo through.
Add the stir-fry mix and fry while stirring for 4 minutes.
Mix the coriander with the cream and season with pepper.
Divide the rice and chicken picadillo over the plates. Serve the coriander cream.