Savory rice cake

Ingredients for 4 servings:

• 400 g chicken breast fillet(s) (or turkey schnitzel)
• 2 bell peppers, red (other colors may be used to taste)
• 2 tomatoes
• 1 onion(s)
• 4 eggs
• 1 cup of crème fraîche (150g)
• 200 g cheese, grated or diced (Emmental / Gouda)
• 250 g rice
• salt and pepper
• Tabasco
• Oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast into small cubes, dice the bell peppers and onions. Fry the chicken breast in sunflower oil, add the onions, and let them become translucent. Briefly fry the diced bell peppers (they should still have a good bite). Season everything well with salt, pepper, and Tabasco. Remove from the pan. Sauté the rice in the remaining oil until translucent, add water (1 part rice to 2 parts water), season with salt, and let it swell (they should still have a bite). Meanwhile, mix the eggs with the crème fraîche and 150g of cheese. Then add the chicken, bell peppers, and rice. Mix well and season again generously with salt, pepper, and Tabasco. Pour into a springform pan and sprinkle with the remaining cheese. Slice the tomatoes and arrange them on top of the rice mixture. Bake at 200°C for 20 minutes. It tastes especially good served with a fruity tomato sauce. It’s easy to prepare and also tastes great reheated.