Casserole with rice, chicken, corn and vegetables
Ingredients
- 500 g chicken (or Turkey, pork, beef)
- 1 Cup steamed rice
- 1 can (340 g) corn (or peas)
- 400 g sweet pepper
- 1 stalk leek or 2 onions onions
- 200 g carrots
- 200 g of cheese (hard)
- 500 g sour cream (any fat content)
- vegetable oil
- salt
- pepper
Preparation
Chicken chop finely.
Pepper remove seeds, cut into cubes.
Carrots to grate on a coarse grater.
Leek cut into half rings (onion mince).
Vegetable oil to fry the fillets until cooked (about 15 minutes), season with salt and pepper.
In another pan, vegetable oil, fry the carrots.
Add peppers, cook until until the peppers are soft.
Add the onion, saut for a bit, a little salt.
In a baking dish (I have a form 20-30 cm and height 5 cm) to put boiled rice, smooth (I do not smeared).
In figure put the vegetables, smooth.
On vegetables spread half of the sour cream, smooth.
Then put the fillets, smooth.
On the fillets to put corn (drain the water).
Corn add remaining sour cream.
Sprinkle cheese.
Put in the oven. Bake at 180 degrees until Golden brown (about 30 minutes). The finished pudding to cool (then it falls apart), and cut into portions.
Bon appetit!
