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Rice salad with corn and cheese
 
 
4 ServingsPTM25 min

Rice salad with corn and cheese


White rice garden peas, peppers and herbs

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Directions

  1. Boil the rice according to the instructions on the package. Cut the bell pepper into strips and cut the onion. Cut the cheese into cubes.
  2. Rinse the vegetables in a colander under the tap with cold water. Let the rice cool down in a wide bowl, shovel regularly.
  3. Heat the oil in a wok and fry the onion until golden brown. Add Italian herbs the last minute.
  4. Add the onion with shortening, garden peas, paprika, corn grits and cheese to the cooled rice and scoop.


Nutrition

655Calories
Sodium0% DV1.320mg
Fat42% DV27g
Protein52% DV26g
Carbs26% DV77g
Fiber32% DV8g

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