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🍽️ Creamy Rice, Pepper and Meat Casserole

872 kcal · 30 min · 4 servings

Ingredients

• 200 g long-grain rice
• 3 yellow bell peppers
• 1 onion
• 4 chicken breast fillets
• 2 tbsp ghee
• salt
• pepper (from a mill)
• 3 tsp curry powder
• 1 small can of corn kernels (drained weight: 285 g)
• 4 eggs
• 500 ml milk
• butter (for the dish)
• 200 g grated Gouda

Instructions

1. 1. Cook the rice according to the package instructions.
2. 2. Rinse the cooked rice under cold water.
3. 3. Let the rice drain well in a colander.
4. 4. Wash the peppers and remove the inside.
5. 5. Cut the peppers into quarters.
6. 6. Cut the pepper pieces crosswise into thin strips.
7. 7. Peel the onion.
8. 8. Dice the onion finely.
9. 9. Cut the meat into 0.5 cm wide strips.
10. 10. Heat ghee in a large pan.
11. 11. Fry the meat on all sides.
12. 12. Season the meat with salt and pepper.
13. 13. Remove the meat from the pan and set it aside.
14. 14. Sauté the peppers and onion for 2 minutes in the cooking fat.
15. 15. Sprinkle curry powder over the vegetables.
16. 16. Season the vegetables lightly with salt.
17. 17. Add the corn and the prepared meat to the pan.
18. 18. Mix all ingredients in the pan well.
19. 19. Whisk the eggs in a separate bowl.
20. 20. Stir the milk into the eggs.
21. 21. Season the egg-milk mixture with salt and pepper.
22. 22. Grease a baking dish with some fat.
23. 23. Spread the drained rice evenly on the bottom of the dish.
24. 24. Place the vegetable-meat mixture on top of the rice.
25. 25. Pour the egg-milk mixture over everything.
26. 26. Sprinkle cheese evenly over the top.
27. 27. Preheat the oven to 180 degrees.
28. 28. Place the dish in the center of the oven.
29. 29. Bake the casserole for approx. 40 minutes.

Nutrition per serving

• kcal: 872
• Protein: 75 g · Fett/Fat: 38 g · Carbs: 55 g