Rice and Vegetable Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sachets rice
- 200 g ham, salmon
- 1 bell pepper (s)
- 1 small Can / s vegetables, Mexican
- 1 small Can (s) mushrooms
- 150 ml vegetable stock
- 100 g crème fraîche, low-fat
- 150 g cheese, rated
- salt and pepper
- Paprika powder
- oil
Print Recipe
Pin Recipe Instructions
- Cook rice according to package instructions. Cut the pepper into pieces, dice the ham.
- Heat the oil in a pan, sauté the paprika, mushrooms and the drained vegetables and season. Add the stock and creme fraiche, bring to the boil and cook for approx. 5 minutes.
- Fold in the ham cubes and season with salt, pepper and paprika powder to taste.
- Drain the rice and place in a baking dish. Spread the vegetables on top (important! Do not stir or mix).
- Finally sprinkle with cheese and bake at 175 degrees (convection) for approx. 15-20 minutes until the cheese has melted (depending on your preference).
- Note:
- The vegetables can of course be replaced with other vegetables - just take what you like best or what has to be taken away.
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