Rice and shrimp casserole

Ingredients for 2 servings:

• 1 cup rice
• 250 g shrimp(s)
• 1 small can of tomatoes, chopped
• 1 onion(s)
• 2 tsp sambal oelek
• 2 tbsp crème fraîche
• 1 handful of black olives
• e.g. hard cheese (sliced ​​cheese)
• n. B. Salt
• tarragon
• dill
• 1 tsp olive oil for the mold
• 1 tbsp butter for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Cook the rice in salted water according to the package instructions and set aside. Peel and chop the onion. Melt the butter in a pan and sauté the onion. Add the shrimp and let it brown. Add the tomatoes, sambal oelek, and chopped olives. Stir in the crème fraîche and season with tarragon and dill, and salt if desired, then simmer on low heat for five minutes. Brush a baking dish with oil and fill it with 2/3 of the rice. Spread the contents of the pan evenly, then cover with the remaining rice. Cover everything with semi-hard cheese and bake in the oven at 180°C (convection oven) for about 20 minutes.