Filter
Reset
Sort ByRelevance
BARB MAXWELL
Rice salad with corn and cheese
White rice garden peas, peppers and herbs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Rinse the vegetables in a colander under the tap with cold water. Let the rice cool down in a wide bowl, shovel regularly.
-
Heat the oil in a wok and fry the onion until golden brown. Add Italian herbs the last minute.
-
Add the onion with shortening, garden peas, paprika, corn grits and cheese to the cooled rice and scoop.
Blogs that might be interesting
-
60 minMain dishcrumbly potato, peanut oil, liquid baking product, tomato paste, minced beef, winter carrot, onion, Chestnut mushroom, cinnamon powder, laurel leaf, warm milk, butter, nutmeg powder, Apple, honey,hunting dish with minced meat and mushrooms
-
100 minMain dishpatent flower, instant yeast, water, olive oil, cr? me fra? che, thick leek, small red pepper, bacon strips, grated cheese,flammküche or tarte flambée
-
20 minMain dishonions, flatbread, sunflower oil, stir-fry pieces, Chinese stir fry mix, Indian curry sauce, mixed nuts, Mango Chutney,kormaschotel from india
-
25 minMain dishChinese coal, sunflower oil, half-to-half-chopped, 5 spice powder, frozen oriental wok vegetables, mix for mashed potatoes, fresh coriander, katjang Pedis,chinesole rolls with minced meat
Nutrition
655Calories
Sodium0% DV1.320mg
Fat42% DV27g
Protein52% DV26g
Carbs26% DV77g
Fiber32% DV8g
Loved it