Rice Casserole with Peppers and Corn
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Grains. 365 Best Recipes.'
Ingredients
- Canned Corn - 1 can
- Rice - 10.6 oz
- Sweet Pepper - 2 pieces
- Habanero Pepper - 1 piece
- Chicken Broth - 20 fl oz
- Vegetable Oil - 3 tablespoons
- Poultry - 10.6 oz
- Cheese Spread - 3.5 oz
- Scallions - 1 bunch
- Farm fresh eggs - 3 pieces
- Sour Cream - 5.3 oz
- Red Long Chili Peppers - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the sweet peppers, remove the stems and seeds, and finely chop.
Step 2
Wash the jalapeño pepper and chop it finely.
Step 3
Cook the rice in boiling broth for 10 minutes.
Step 4
Rinse the chicken meat, cut it into strips, and fry in heated vegetable oil.
Step 5
Grate the cheese on a coarse grater.
Step 6
Wash the green onion and chop it finely.
Step 7
Mix the eggs with the sour cream and half of the cheese.
Step 8
Combine the rice with the sweet and spicy peppers, corn, onion, and chicken, season with salt and pepper, add 2/3 of the cheese mixture, and mix well.
Step 9
Transfer the mixture to a baking dish, pour the remaining cheese mixture on top, and sprinkle with cheese.
Step 10
Bake in a preheated oven for 25 minutes.
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