Steaks with tomato nacho crust and peperoni rice

Name: Steaks with tomato nacho crust and peperoni rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 R; 2 TABLESPOONS oil, salt, pepper; 1 can(s) (425 ml) chunky tomatoes; 60 g Tortilla chips; 60 g grated gouda; 2 packages (250 g each) Express rice (e.g. long grain); 100 g pickled green peppers

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 R
2 TABLESPOONS oil, salt, pepper
1 can(s) (425 ml) chunky tomatoes
60 g Tortilla chips
60 g grated gouda
2 packages (250 g each) Express rice (e.g. long grain)
100 g pickled green peppers

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Pat meat dry. Cut the fat edge so that the steaks do not bend when roasted. Heat oil in a pan. Fry the steaks in it over a high heat on each side for approx. 1 minute.
2
Season with salt and pepper. Put the steaks in an ovenproof dish. Spread tomatoes and chips on top. Sprinkle with cheese. Bake in a hot oven for 6-8 minutes.
3
Cook rice according to package instructions. Drain the pepperoni, cut into rings and remove the stalk. Mix pepperoni and rice. Serve steaks with pepperoni rice.