Spicy rice cake

Ingredients for 1 servings:

• 2 bell peppers, red
• 2 onions
• 450 g chicken breast fillet(s)
• 2 tbsp olive oil
• some salt
• some pepper, mixed, from the mill
• some Tabasco or Sambal Oelek
• 350 g risotto rice
• 600 ml vegetable stock
• 150 g grated cheese (Emmental or Gouda)
• 4 tomatoes
• 400 g crème fraîche with herbs
• 7 eggs
• ½ bunch parsley
• some fat for the mold
• some parsley leaves, flat, for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Also goes well with the brunch buffet

Halve, trim, rinse, and finely dice the bell peppers. Peel and finely dice the onions. Rinse the chicken breast fillet, pat dry, and cut into thin strips. Heat the olive oil in a pan and fry the chicken breast fillet strips until golden brown. Then add the diced onions and sauté until translucent. Then add the diced bell peppers and fry briefly. Season everything with a little salt, a few turns of freshly ground pepper, and a dash of Tabasco or sambal oelek. Remove from the pan and briefly sauté the rice in the frying fat. Add the vegetable stock, bring to a boil, and let the rice simmer over low heat for 15 to 20 minutes. Then remove the pan from the heat. Stir the meat and bell pepper mix and half of the cheese into the rice. Preheat the oven to 190°C (170°C fan/convection oven). Rinse, trim, and slice the tomatoes. Whisk the crème fraîche with the eggs and season with a little salt, a few turns of mixed pepper, and a dash of Tabasco or sambal oelek. Mix the egg mixture with the rice mixture, pour into a greased springform pan (Ø 26 cm) and smooth the surface. Arrange the tomato slices on top. Sprinkle with the chopped parsley and the remaining cheese and bake in the preheated oven for about 50 minutes. Then remove from the pan and let cool slightly. Remove from the pan and cut into cake slices. Garnish with a few parsley leaves. Serve with tomato sauce or a herb or cucumber and quark dip.