Mexican rice pudding
Instructions
Chop the leeks and sauté in olive oil.
Add the rice to the sauce and let you all jump until it became Golden.
Add the chopped tomatoes and the tomato paste, a glass of warm water, pepper and salt.
Cook al dente.
Turn on oven to 220 degrees.
Place the rice in a bowl with chopped mozzarella, parsley and Parmesan.
Go in the oven until the crust is formed.
Ingredients and dosing for 4 persons
- 80 g of rice
- 100 g of tomatoes
- 50 g of leeks
- 1/2 chili
- 100 g of mozzarella
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of tomato past
- Chopped parsley
- 1 tablespoon of olive oil
- Salt