If you have a whole turkey breast, you have to cut it into not too big cubes, 1,5-2 inch. After, we are going to clean the onion and chop it as small as possible. I poured the rice into a sieve and rinsing it well under a stream of water, until the water runs clean, and I then let it drain.

Start by heating 50 ml of sunflower oil in a larger pan and in which we put the chopped onion to fry. Fry the onion for about two minutes, stirring from time to time, season with sea salt and Hungarian sweet paprika powder, then put the turkey meat in the pan. Let it fry over medium to low heat, and if it's too dry you can add a little water, about 100 ml. It is enough to fry for only about fifteen minutes and we can add rice and frozen vegetables.

Stir and let the rice fry in the turkey meat juice and the vegetables thaw a little, about two or three minutes. Add two cups of hot water (the same amount as rice) and the vegetable mix for soups, mix and simmer over medium heat for about ten to fifteen minutes. The dish is ready when the rice is done and has absorbed all the liquid from the pan. If the liquid is gone and the rice is not ready, you can add a little warm water.

Serve as such, warm, on a flat plate or in a bowl and necessarily with some pickles next to it, I chose pickled cucumbers but it also goes well with beetroot salad.