Ingredjenti
Riz Abjad2.5 cup
Tuna195 grams- Medium onion1 piece
- Large bell pepper1 piece
Peprina sħiħa3 pieces
Krema175 grams
Ħobż tal-krema240 grams- Chicken broth cube2 cubes
Ilma3 cup
Żejt vegetali4 tablespoons
Salt1 teaspoon
Bżar iswed1 teaspoon
Speċijiet miksija0.5 teaspoon
Passi
- 1
Wash the rice well, then boil it in water with the chicken broth cube, oil, and salt.
10 minGħodda meħtieġa:
Kazzola - 2
Slice the onion and place it in a pot over heat, add the oil, and stir well until it turns golden brown.
5 minGħodda meħtieġa:
Pan - 3
Chop both the bell pepper and hot pepper and add them to the onion.
5 min - 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 min - 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 minGħodda meħtieġa:🍳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 min
Fatti tan-Nutrizzjoni
Riz Abjadgħal kull 100gTunagħal kull 100gPeprina sħiħagħal kull 100gKremagħal kull 100gĦobż tal-kremagħal kull 100gIlmagħal kull 100gŻejt vegetaligħal kull 100gSaltgħal kull 100gBżar iswedgħal kull 100gSpeċijiet miksijagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.