deconstructed oven rice

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deconstructed oven rice

Name: deconstructed oven rice
Prep time: 20 min
Total time: 20 min
Yield: 2 Porções
Ingredients: 1 cup Cooked rice; 200 g Shredded chicken fillet; 1/2 unit(s) Chopped Onion; 1 unit(s) Diced tomatoes; 1/2 cup Tomato Passata; 70 g Corn; 2 tablespoon Green smell; 30 g Grated Parmesan; 1 unit(s) Japanese Cucumber; 2 tablespoon Olive oil; 1 unit(s) Macerated Garlic

🇧🇷Brazil

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View in original language

(Português)

20 min(s)

2 servings

Eliana Scaramal

@feijaonoprato

Ingredients
Recipe

Cooked rice1 cup
Shredded chicken fillet200 g
Chopped Onion1/2 unit(s)
Diced tomatoes1 unit(s)
Tomato Passata1/2 cup
Corn70 g
Green smell2 tablespoon
Grated Parmesan30 g
Japanese Cucumber1 unit(s)
Olive oil2 tablespoon
Macerated Garlic1 unit(s)

Heat a pan with 2 spoons of olive oil, sauté 1 clove 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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