Ingredjenti
Riz Egizzjan1 cup
Ilma1.5 cup
Vermicelli0.3 cup
Bżar1 piece
Krema170 grams- Low-fat Cream Cheese4 tablespoons
Żejt4 tablespoons
Peperoni Aħdar2 pieces
Salt1 teaspoon
Speċijiet0.5 teaspoon
Passi
- 1
In a pot on the stove, add two tablespoons of oil with the vermicelli and stir until browned.
5 minGħodda meħtieġa:
Kazzola - 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 minGħodda meħtieġa:Kazzola - 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 minGħodda meħtieġa:🍳Pyrex Dish
Fatti tan-Nutrizzjoni
Riz Egizzjangħal kull 100gIlmagħal kull 100gVermicelligħal kull 100gBżargħal kull 100gKremagħal kull 100gŻejtgħal kull 100gPeperoni Aħdargħal kull 100gSaltgħal kull 100gSpeċijietgħal 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.