In a deep pan or kettle, sauté until the birds are brown and cooked.
Add onion, pepper, pepper and chives.
Add the rice and cook for a few minutes.
Add water, salt and pepper to taste, stir and make sure the rice on the bottom of the pot will not stick.
Reduce the fire and cover.
When the rice is almost cooked, Add the coriander.
Let the preparation for the heat until the rice is cooked.
0 servings