In an ovenproof dish, add 2 cups of rice, 200g of cream and 340g of tomato sauce. Put a piece of chicken stock in 3 cups of hot water. Mix well until completely dissolved.Then pour the water over the rice and mix everything well.
Passo 2
Now add 2 tablespoons of butter or margarine, 1 grated carrot, 1 chopped red onion and 3 cloves of grated garlic. Mix it all up again. Remembering that you can use other vegetables of your choice.
Passo 3
Added 1 chopped pepperoni, 1 cup of cooked chicken, shredded and seasoned, olives to taste and mixed again.
Passo 4
Cover the pan with aluminum foil and bake in a preheated oven at 180°C for approximately 25 minutes or until you notice the rice is already cooked.
Passo 5
Mix the rice and then add mozzarella to taste. Mix again and to finish put pieces of mozzarella on top.
Passo 6
Return to the oven until the cheese browns, for approximately 5 minutes.
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