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- Ingredients
- Recipe
- Oil1 tablespoon
- Washed and drained rice1 cup
- Seasonings to taste1 to taste
- shredded mozzarella cheese1 cup
- Pickled Peas1 can(s)
- Carrots cooked in cubes1 unit(s)
- Grated Parmesan Cheese2 tablespoon
- In a pan, heat the oil and sauté the rice until it is shiny. Add two cups (tea) of boiling water and the MAGGI Seasoning and mix until dissolved. Cook over low heat, with the pan semi-covered, for about 15 minutes or until the water dries up. Turn off the heat and leave covered for about 5 minutes so that the rice finishes cooking in its own steam. In a refractory container, mix the ham, mozzarella cheese, peas, carrots, parsley and cooked rice. Sprinkle with grated Parmesan cheese and bake in a medium oven (180°C), preheated, for about 30 minutes. serve.
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