Chicken breast with lecsó and rice

Method

1. Put the rice on with 400 ml of water and a pinch of salt, cook covered for 15 minutes, then leave to rest for 5 minutes.
2. Dice the chicken breast. Chop the onion finely and slice the bell peppers and the tomatoes.
3. Fry the onion in the oil until translucent, add the meat and fry for 5 minutes.
4. Take the pan off the heat, stir in the paprika, immediately add the bell peppers and the tomatoes, and season with salt.
5. Cook covered for 15-20 minutes, until the meat and the bell peppers are soft.
6. Serve the lecsó with the rice.