Melted butter (for greasing)
1 tablespoon of olive oil
1 tablespoon of melted butter
1 cup of finely chopped onion (150 g)
1 cup of peeled and seeded tomato, cut into cubes (180 g)
1 cup of rice (200 g)
1 packet of chicken broth dissolved in 2 cups of hot water (480 ml)
1/2 teaspoon of salt
1/2 teaspoon of oregano
1/2 teaspoon of manjericão, chopped
1 cup of creamy ricotta cheese (250 g)
1 tablespoon of grated lime zest
1/2 cup of grated Parmesan cheese (55 g)
Melted butter (for greasing)
1 tablespoon of olive oil
1 tablespoon of melted butter
1 cup of finely chopped onion (150 g)
1 cup of peeled and seeded tomato, cut into cubes (180 g)
1 cup of rice (200 g)
1 packet of chicken broth dissolved in 2 cups of hot water (480 ml)
1/2 teaspoon of salt
1/2 teaspoon of oregano
1/2 teaspoon of manjericão, chopped
1 cup of creamy ricotta cheese (250 g)
1 tablespoon of grated lime zest
1/2 cup of grated Parmesan cheese (55 g)
Preheat the oven to 250°C (very hot)
Grease a 17 cm x 26 cm baking dish with butter
Set aside
In a medium saucepan, heat the olive oil and melted butter over high heat
Add the onion and sauté, stirring occasionally with a wooden spoon, until softened (4 minutes)
Add the tomato and sauté for 1 minute
Add the rice and stir to coat, then let it cook until it's well toasted (4 minutes)
Add the chicken broth, salt, and mix
Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender (about 15 minutes)
Remove from heat and stir in oregano and manjericão
Place the rice mixture in the prepared baking dish, then spread the ricotta cheese on top
Gently mix with a fork to allow the ricotta to drizzle off
In a small bowl, mix together the lime zest and Parmesan cheese
Sprinkle over the rice
Bake in the preheated oven until golden brown (about 10 minutes)
Serve hot straight from the baking dish
496 calories per serving
