Easy savoury rice

1. Prepare Ingredients:
- Dice the chicken breasts into bite-sized pieces.
- Chop the red pepper and onion.
- Mince the garlic cloves.
- Rinse and drain the basmati rice.
- Slice the shallots.

2. Cook Chicken:
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

3. Sauté Vegetables:
- In the same skillet, add the chopped onion and red pepper. Cook until they are softened, about 4-5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.

4. Cook the Rice:
- Add the rinsed basmati rice to the skillet and stir to combine with the vegetables.
- Sprinkle in the paprika and stir to evenly coat the rice.

5. Combine and Simmer:
- Pour in the chicken gravy and soy sauce. Stir to combine.
- Return the cooked chicken to the skillet and mix well.

6. Simmer and Cook:
- Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet.
- Let it simmer for about 15-20 minutes, or until the rice is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.

7. Add Shallots:
- In the last few minutes of cooking, add the sliced shallots and gently mix them in.

8. Serve:
- Once the rice is fully cooked and all the liquid is absorbed, remove the skillet from heat.
- Let it sit for a couple of minutes before serving.