Dish for 6 people.
Ingredients:
400 grams white rice
1 red pepper
1 green pepper
1 onion
2 cloves of garlic
1 red Cayenne pepper (fresh)
250g chorizo
2 chicken fillet
500 ml (1 pack) sieved tomatoes
1/2 tsp cayenne pepper (more if you want it spicier)
3 Tbs chopped parsley
75 g grated young cheese
Olive oil for frying
Prepare:
Preheat the oven to 140ºC (convection).
Cook the rice as directed on the package, drain and set aside.
In the meantime, cut all vegetables, herbs, chicken and chorizo.
Heat the oil in a pan and lightly fry the chicken fillet (it doesn’t have to be done yet). Add the chorizo and fry until the chorizo releases its oil.
Now add the bell pepper, onion, garlic and fresh cayenne pepper and let it fry gently.
In the meantime, stir together the strained tomatoes, cayenne pepper powder and 2 Tbs chopped parsley.
Add the rice and tomato mixture to the meat in the pan and stir well. Season with salt and pepper.
Spoon half of the rice into an oven dish and divide half of the cheese over it. Spoon the rest of the rice on top and another layer of cheese.
Place in the oven and let the cheese melt for about 15 minutes.
Sprinkle the rest of the parsley on top and it’s ready to serve.
Enjoy your meal.
