Baked curry rice in pineapple cream sauce

Ingredients for 4 servings:

• 500 g basmati rice
• 1 can pineapple chunks (340 g)
• 2 m.-sized onion(s)
• 4 cloves garlic
• 3 bell peppers, colored
• 2 slice(s) smoked bacon
• 1 pair of Cabanossi
• salt and pepper
• Paprika powder, sweet
• curry powder
• chives
• Oil for the casserole dish
• 1 pack Emmental cheese, grated
• 2 cups of whipped cream (200 g each)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

variable, also possible without meat

Cook the rice as usual and drain well; you can also cook it the day before. Peel the onions, halve them, and slice them into rings. Peel the garlic and dice them. Wash the bell peppers, remove the seeds, and slice them into pieces. Slice the Cabanossi. Remove the rind from the smoked bacon and then cut it into pieces. Grease a casserole dish or roasting pan well with oil. Sauté the onions and garlic in a pan, add the Cabanossi and bacon, and brown them. Add the bell peppers and brown them until crispy. Then remove everything and set aside briefly. Preheat the oven to 180°C (top/bottom heat). Sauté the cooked rice in the pan, add the pineapple, including its juice, and sauté. Season to taste with salt, pepper, paprika, and curry powder. Place the rice in a casserole dish along with the other prepared ingredients and mix everything well. Sprinkle with chives. Place in the oven on the middle rack for about 30 minutes. Then pour the cream over the rice, sprinkle the cheese evenly over the rice, and bake until the cheese is golden brown. If you like, you can serve it with a colorful salad.