Ingrédients
Riz Blanc2.5 cup
Thon195 grams- Medium onion1 piece
- Large bell pepper1 piece
Piment fort3 pieces
Crème175 grams
Fromage à la crème240 grams- Chicken broth cube2 cubes
Eau3 cup
Huile Végétale4 tablespoons
Sel1 teaspoon
Poivre noir1 teaspoon
Épices mélangées0.5 teaspoon
Mesures
- 1
Wash the rice well, then boil it in water with the chicken broth cube, oil, and salt.
10 minutesMatériel requis:
Marmite - 2
Slice the onion and place it in a pot over heat, add the oil, and stir well until it turns golden brown.
5 minutesMatériel requis:
Poêle à frire - 3
Chop both the bell pepper and hot pepper and add them to the onion.
5 minutes - 4
Drain the tuna and add it to the onion and peppers, then stir well and let it simmer, seasoning with the chicken broth cube, spices, black pepper, and salt.
10 minutes - 5
In a Pyrex dish, pour half of the boiled rice and spread it evenly across the dish, then pour the tuna mixture over the rice and spread it well, followed by the remaining rice.
5 minutesMatériel requis:🍳Pyrex dish - 6
Whip the cream with the cheese well, then pour it over the rice in the dish, and place it in the oven at medium temperature for 10 minutes to brown the top.
10 minutes
Faits nutritionnels
Riz Blancpour 100gThonpour 100gPiment fortpour 100gCrèmepour 100gFromage à la crèmepour 100gEaupour 100gHuile Végétalepour 100gSelpour 100gPoivre noirpour 100gÉpices mélangéespour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.