Rice porridge with tomatoes and corn

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 397.8
• Proteins: 8.5g
• Fats: 21.2g
• Carbohydrates: 43.7g

Ingredients

• Rice: 150 g
• Cherry tomatoes: 150 g
• Canned corn: 200 g
• Green onions: 1 bunch
• Parsley: 1 bunch
• Butter: 80 g
• Cheese: 50 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Cook crumbly rice porridge.

   Required ingredients:

   • Rice: 150 g

2. Wash the tomatoes and cut each into four pieces.

   Required ingredients:

   • Cherry tomatoes: 150 g

3. Wash the parsley and onion, then chop them finely.

   Required ingredients:

   • Green onions: 1 bunch
   • Parsley: 1 bunch

4. Place the rice in a pan with melted butter and fry until golden brown.

   Required ingredients:

   • Rice: 150 g
   • Butter: 80 g

5. Add tomatoes, corn, and onion, season with salt and pepper, mix and cook for another 5 minutes.

   Required ingredients:

   • Cherry tomatoes: 150 g
   • Canned corn: 200 g
   • Green onions: 1 bunch
   • Ground black pepper:  to taste
   • Salt:  to taste

6. Grate the cheese on a coarse grater.

   Required ingredients:

   • Cheese: 50 g

7. Serve the porridge on individual plates, sprinkle with cheese and parsley.

   Required ingredients:

   • Cheese: 50 g
   • Parsley: 1 bunch