Hoof steaks with tomato-taco-cheese crust with pepperoni rice

Name: Hoof steaks with tomato-taco-cheese crust with pepperoni rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 4 Hoof steaks (approx. 2.5 cm thick; 250 g each); 7-10 Tbsp Pepper; 1 package (370 g) chunky tomato sauce with herbs; 60 g Tortilla Chips; 60 g grated gouda cheese; 125 g pickled green peppers

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
4 Hoof steaks (approx. 2.5 cm thick; 250 g each)
7-10 Tbsp Pepper
1 package (370 g) chunky tomato sauce with herbs
60 g Tortilla Chips
60 g grated gouda cheese
125 g pickled green peppers

Directions

1
Prepare rice in boiling salted water according to package instructions. Pat the steaks dry. Heat the oil in a pan and fry the steaks on each side. Season with salt and pepper and place in an ovenproof dish. First spread tomato sauce, then chips on top. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes
2
Drain the pepperoni. Set some aside for garnishing. Cut the rest into small pieces, removing the stalk. Drain the rice and mix the pepperoni with the rice. Serve steaks with pepperoni rice. Garnish with the pepperoni set aside