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

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.