Cut the chicken breasts into cubes and mix with salt, pepper, paprika, dried garlic, olive oil and tomato paste.
Slice 2 onions into rings.
In a pan, fry the onion rings in olive oil until soft, then add tomato paste and cook until very tender.
In another pan, fry the seasoned chicken for about 15 minutes until cooked through and lightly browned.
Combine the cooked chicken with the onion‑tomato mixture and keep warm on low heat.
In a saucepan, melt butter, add the long‑grain rice and stir briefly, then pour in water and a little salt.
Cook the rice, covered, until tender and the water is absorbed, then fluff with a fork.
Dice 1 onion, 1 carrot and 1 bell pepper, then sauté them in a pan until soft.
Mix the sautéed vegetables and drained sweetcorn into the rice.
Serve the vegetable rice and tomato chicken fillet separately on the plate and sprinkle with fresh herbs.