Sour cream rice au gratin with steak

Name: Sour cream rice au gratin with steak
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 TEASPOONS Chicken broth (instant); 250 g Long grain rice; 1 can(s) (425 ml) Corn grains; 50 g Gouda (play); 100 g Cheddar cheese (piece); 2 green chillies; 2 Onions; 1 potty Coriander; 3 TABLESPOONS Oil; 1 package (250 g) sour cream; 7-10 Tbsp Grease; 4 Rib eye steaks (approx. 200 g each); 7-10 Tbsp salt and pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 TEASPOONS Chicken broth (instant)
250 g Long grain rice
1 can(s) (425 ml) Corn grains
50 g Gouda (play)
100 g Cheddar cheese (piece)
2 green chillies
2 Onions
1 potty Coriander
3 TABLESPOONS Oil
1 package (250 g) sour cream
7-10 Tbsp Grease
4 Rib eye steaks (approx. 200 g each)
7-10 Tbsp salt and pepper

Directions

1
Bring a good 1/2 l water to the boil, stir in the stock and sprinkle in the rice. Cover and cook according to the instructions on the packet.
2
In the meantime drain the corn. Grate cheese. Clean the chilli, cut lengthwise, remove seeds, wash and cut into very small rings. Peel and chop onions. Wash coriander, shake dry, pluck off leaves and chop finely.
3
Preheat oven (electric cooker: 225°C/circulating air: 200°C/gas: see manufacturer). Heat 1 tablespoon of oil in a large pan. Sauté onions until translucent. Add corn, chilli, coriander, sour cream and half of the cheese to the cooked rice and mix.
4
Pour into a greased casserole dish and sprinkle with the rest of the cheese. Bake in a hot oven for 15-20 minutes.
5
In the meantime dab the steaks dry. Heat 2 tablespoons of oil in the pan. Fry the steaks in it over a high heat on each side for about 1 minute. Season with salt and pepper and fry over medium heat for a pink steak on each side for about 3 minutes.
6
Arrange steaks and rice.