deconstructed oven rice

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deconstructed oven rice

Name: deconstructed oven rice
Prep time: 20 min
Total time: 20 min
Yield: 4 Porções
Ingredients: 2 cup Cooked rice; 300 g Shredded chicken fillet; 1 unit(s) Chopped Onion; 2 unit(s) Diced tomatoes; 1 cup Tomato Passata; 100 g Corn; 3 tablespoon Green smell; 50 g Grated Parmesan; 2 unit(s) Japanese Cucumber; 3 tablespoon Olive oil; 2 unit(s) Macerated Garlic; 0 to taste Salt; 0 to taste Black pepper

🇧🇷Brazil

•

View in original language

(Português)

20 min(s)

4 servings

Eliana Scaramal

@feijaonoprato

Ingredients
Recipe

Cooked rice2 cup
Shredded chicken fillet300 g
Chopped Onion1 unit(s)
Diced tomatoes2 unit(s)
Tomato Passata1 cup
Corn100 g
Green smell3 tablespoon
Grated Parmesan50 g
Japanese Cucumber2 unit(s)
Olive oil3 tablespoon
Macerated Garlic2 unit(s)
Salt0 to taste
Black pepper0 to taste

Heat a pan with 3 tablespoons of olive oil, sauté 2 cloves of crushed garlic, add the onion, tomato, chicken and passata, season with salt and pepper, add a little water and let it cook.
With the sauce still brothy, add the rice, stir well and let the sauce dry a little. Serve sprinkled with parmesan.
For the salad cut the cucumber into slices and season with salt, oil and vinegar.

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deconstructed oven rice

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