Rice casserole with pepper and corn
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
Calories848.6kcal
Proteins35.9grams
Fats43.8grams
Carbohydrates77.3grams
Canned sweetcorn
1
jar
Rice
300
g
Bell pepper
2
pc
Jalapeno pepper
1
pc
Chicken broth
600
ml
Vegetable oil
3
tbsp
Chicken
300
g
Cheese
100
g
Spring onion
1
bunch
Chicken egg
3
pc
Sour cream
150
g
Ground red pepper
to taste
Ground black pepper
to taste
Salt
to taste
1
Wash the sweet pepper, remove the stems with seeds, and chop finely.
- Bell pepper: 2 pieces
2
Wash and chop the hot pepper.
- Jalapeno pepper: 1 piece
3
Cook the rice in boiling broth for 10 minutes.
- Rice: 300 g
- Chicken broth: 600 ml
4
Wash the chicken meat, cut it into strips, and fry it in heated vegetable oil.
- Chicken: 300 g
- Vegetable oil: 3 tablespoons
5
Grate the cheese on a coarse grater.
- Cheese: 100 g
6
Wash the green onion and chop it finely.
- Spring onion: 1 bunch
7
Mix the eggs with sour cream and half of the cheese.
- Chicken egg: 3 pieces
- Sour cream: 150 g
- Cheese: 100 g
8
Mix rice porridge with sweet and hot peppers, corn, onion, and meat, season with salt and pepper, add 2/3 of the cheese mixture and stir.
- Bell pepper: 2 pieces
- Jalapeno pepper: 1 piece
- Canned sweetcorn: 1 jar
- Spring onion: 1 bunch
- Chicken: 300 g
- Ground red pepper: to taste
- Ground black pepper: to taste
- Salt: to taste
- Cheese: 100 g
9
Place the obtained mass in a mold, pour the remaining cheese mixture over it, and sprinkle with cheese.
- Sour cream: 150 g
- Cheese: 100 g
10
Bake in a preheated oven for 25 minutes.
