Stewed rice with chicken and mushroom

The method of integrating meals into one is very convenient. Combine the vegetables and rice into one pot and simmer them in one pot. The simmer over low heat allows each grain of rice to absorb a large amount of vegetable juice and broth. When you eat it, each rice in your mouth will be filled with a strong aroma of vegetables. Many people will call this lazy rice. I think this is also a clever rice that allows babies who don't like vegetables to eat a large amount of vegetables without realizing it. Of course, this food is integrated with chicken and mushroom braised rice. Saving time and effort is indeed another highlight of it.

Recipe Recommendations

rice for three
chicken legs of 2
mushroom of 6
mushrooms of 5
yellow pepper half a
red pepper half a
green pepper half a
onion 1/3
salt appropriate amount
pepper appropriate amount
cooking wine appropriate amount
chicken essence appropriate amount

spiced
braised
half an hour
ordinary

Steps for Stewed rice with chicken and mushroom

Wash the chicken legs, remove the bones and skin, cut them into small pieces, place them in a container, and marinate with salt, cooking wine, and pepper for a few minutes.

Slice mushrooms, diced mushrooms, green peppers, yellow peppers, red peppers, and onions.

Wash the rice thoroughly and drain it.

Heat the pan and add appropriate amount of oil, stir-fry the onions first until fragrant.

Add mushrooms and mushrooms and continue to fry until fragrant.

Add the chicken pieces and saute until the chicken turns white, then add the rice and saute until fragrant.

Then add appropriate amount of water, cover the pot and simmer over low heat until the rice is cooked. (Add less water multiple times, observe more and stir more)

After the rice is cooked, add red peppers, yellow peppers, and diced green peppers, add salt and chicken essence to taste, mix well and remove from the pan.