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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I got this recipe from a friend about 10 years ago. It has become a family favourite. It is a great replacement for potatoes or pasta and works well as a side dish at a BBQ. Not for those on a diet though! Ingredients:
3 cups rice |
300 ml cream |
1 red capsicums or 1 green capsicum, cut in rings |
1 1/2 liters chicken stock |
1 tablespoon butter |
1 tablespoon olive oil |
2 cloves garlic, chopped |
1 onion, chopped |
1 cup grated parmesan cheese |
Directions:
1. Preheat oven to 180°C.
2. Melt butter with oil in frying pan.
3. Add onions and garlic and cook until onion is clear.
4. Add rice and cook until covered in oil and lightly golden.
5. Add chicken stock and cook until tender- approx 11 minutes.
6. Drain the rice and put 1/2 in an ovenproof dish.
7. Add a layer of capsicum, cheese and cream.
8. Do another layer and finish the top with cheese, capsicum and more cream.
9. Bake until golden- approx 30 minutes.
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