Composition / ingredients
Cooking method
1. Rinse brown rice and pour cold clean water for an hour, then drain the water, pour it fresh and cook brown rice for 15 minutes over low heat. It doesn't have to be fully finished, only half done. Discard the rice on a sieve.
2. At this time, rinse the Jasmine rice and mix it with half-cooked brown.
3. Put the rice mixture in a baking dish.
4. Mix spices with salt, add water (120 ml) and olive oil. Pour the resulting fragrant liquid over the cereal, mix and evenly distribute the rice on the bottom.
5. Cut zucchini, tomatoes and bell pepper into slices and put on rice.
6. Put the pre-washed chicken legs on the vegetables. Sprinkle them with salt and pepper on top.
7. Cover the mold with a double layer of foil, put it in a preheated oven to 190 degrees for 40 minutes.
8. Serve the finished rice to the table hot, garnished with halves of cherry tomatoes and fresh herbs.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken legs - 158 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Jasmine rice - 353 kcal/100g
- Brown rice - 331 kcal/100g
