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6 Portions60 min
Mariann Holohan
Cuisson du riz espagnol
Du bœuf haché, des oignons frais, du poivron vert, des tomates et du riz sont mijotés dans une sauce piquante au chile, de la cassonade, du cumin et du Worcestershire.Ce plat de riz savoureux est ensuite cuit au cheddar et garni de coriandre fraîche.
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Ingrédients
- Boeuf haché maigre de 400 grammes
- A cup with a capacity of 130 ml containing finely chopped onion
- Une tasse d'une capacité de 60 ml contenant du poivron vert haché
- 1 boîte de conserve de tomates (411 grammes)
- 1/4 litre d'eau
- Une tasse d'une capacité de 190 ml contenant du riz à grain long non cuit
- Une tasse d'une capacité de 130 ml contenant de la sauce chili
Préparation
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Préchauffer le four à 190 degrés (190 C).
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Faire dorer le bœuf haché dans une grande poêle à feu moyen-vif. Égoutter l'excès de gras et transférer le bœuf dans une grande casserole à feu moyen-doux… Incorporer l'oignon, le poivron vert, les tomates, l'eau, le riz, la sauce chili, le sel, cassonade, cumin, sauce Worcestershire et poivre noir moulu.
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Laissez mijoter environ Un bol d'une contenance de 30 litres, en remuant de temps en temps, puis transportez-le dans une casserole. Appuyez fermement et saupoudrez du fromage Cheddar râpé.
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Cuire au four à 190 degrés (190 ° C) pendant 10 à 15 minutes ou jusqu'à ce que le fromage soit fondu et qu'il bouillonne.Garnir avec de la coriandre fraîche hachée.
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Nutrition
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