For the rice, pour some olive oil in a warm pan. Add half of your chopped onions (small pieces) and the garlic. Add some pepper.

Once the onion and garlic get a bit softer, add the rice and stir for a while.

Pour the water (double the measure of rice) and add salt to your taste. Now, with medium temperature and almost closed pan, cook the rice for about 15 minutes. Tip: don't stir the rice while it is not done. Use a fork to pull the rice a little bit at the center and sides of the pan to check if the water has completely evaporated. (Exact point it should be done).

For the chicken stroganoff, start grilling the chicken breast filet chopped as small strips in a separated pan. (We do that because the chicken might release some water during this process, later, we will transfer the chicken strips to another pan, without the liquids).

Fry the bigger onion pieces in a big pan. Add salt and pepper to your taste. Transfer the chicken from the other pan to this one to finish cooking.

Once the chicken is cooked, finalize by adding chopped champignon mushrooms, then the table cream, and, finally, the tomato paste. Tip: Do all that as quickly as possible and with very low heat, otherwise the table cream will lose consistency and become very liquid, instead of creamy.

Serve it warm, with rice and stick chips.