Juicy paprika rice cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean, wash and finely dice the peppers. Peel and chop 1 onion. Wash the chicken filet, dab dry and cut into thin strips. Heat 2 tablespoons of oil in a large pot. Fry the meat for 3-4 minutes while turning.

2. 2

   Season with salt and pepper and remove.

3. 3

   Dissolve the stock in 600 ml boiling water. Fry onion and bell pepper in hot frying fat for about 2 minutes. Briefly sauté the rice. Pour on broth. Bring to the boil and cover over low heat.

4. 4

   Allow to swell for 15-20 minutes. Grate cheese roughly. Remove rice from the stove. Stir in half the cheese. Fold in meat and let it cool down.

5. 5

   Whisk crème fraiche and eggs. Season with salt and pepper. Wash the tomatoes and cut them into thin slices. Wash parsley, shake dry and chop leaves.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) with a high rim (approx. 8 cm). Wrap aluminium foil around the edge of the springform pan from the outside if the pan does not close well.

7. 7

   Mix the rice and egg cream, put it into the mould and smooth it down. Spread tomato slices on top. Sprinkle with parsley and the rest cheese. Bake in the oven for 50-60 minutes. During the last 10 minutes cover with aluminium foil if necessary.

8. 8

   For the tomato sauce, peel 1 onion and garlic and dice finely. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic in it. Add the chopped tomatoes and simmer covered for about 10 minutes.

9. 9

   Season to taste with salt, pepper and sugar.

10. 10

    Let the rice cake cool briefly in the mould, then remove from the mould and cut into pieces. Add the tomato sauce.

Nutrition Facts

KCAL
370 kcal

CARBS
27 g

FATS
19 g

PROTEINS
19 g