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deconstructed oven rice
🇧🇷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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