Ingredienti
Riso Egiziano1 cup
Acqua1.5 cup
Vermicelli0.3 cup
Cipolla1 piece
Panna170 grams- Low-fat Cream Cheese4 tablespoons
Olio4 tablespoons
Peperone Verde2 pieces
Sale1 teaspoon
Spezie0.5 teaspoon
Passi
- 1
In a pot on the stove, add two tablespoons of oil with the vermicelli and stir until browned.
5 minUtensili necessari:
Pentola - 2
Add the rice and salt, stir, then add the water and let it boil. Reduce the heat and let the rice cook.
10 min - 3
In a pot on the stove, add the remaining oil with the onion and sauté, then add the chicken pieces and stir until cooked.
10 minUtensili necessari:Pentola - 4
Add the green pepper with salt and spices, and stir well.
5 min - 5
In a bowl, mix the cream with the cream cheese and add the mixture over the pot with the chicken. Stir slightly, then turn off the heat.
5 min - 6
In a Pyrex dish, pour the rice and spread it at the bottom of the dish, pour the chicken mixture over it, and place the dish in the oven under the broiler to brown the top.
10 minUtensili necessari:🍳Pyrex Dish
Fatti nutrizionali
Riso Egizianoper 100gAcquaper 100gVermicelliper 100gCipollaper 100gPannaper 100gOlioper 100gPeperone Verdeper 100gSaleper 100gSpezieper 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.