Ingredienti
Riso Bianco2.5 cup
Tonno195 grams- بصلة وسط1 piece
- فلفل حلو، كبير1 piece
Peperoncino3 pieces
Panna175 grams- جبن الكريم (كريم شيز)240 grams
- مكعب مرق دجاج2 cubes
Acqua3 cup
Olio vegetale4 tablespoons
Sale1 teaspoon
Pepe nero1 teaspoon
Spezie miste0.5 teaspoon
Passi
- 1
Wash the rice well, then boil it in water with the chicken broth cube, oil, and salt.
10 minUtensili necessari:
Pentola - 2
Slice the onion, then place it in a pot over heat, add the oil, and stir well until it turns golden brown.
5 minUtensili necessari:Pentola
Coltello - 3
Chop both the sweet and hot peppers and add them to the onion.
5 minUtensili necessari:Coltello - 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.
5 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 minUtensili necessari:
Vassoio - 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 nutrizionali
Riso Biancoper 100gTonnoper 100gPeperoncinoper 100gPannaper 100gAcquaper 100gOlio vegetaleper 100gSaleper 100gPepe neroper 100gSpezie misteper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.