1 liter of water
2 chicken bouillon cubes
2 cups uncooked rice
Creme:
2 tablespoons butter
3 tablespoons wheat flour, sifted
1 dissolved chicken bouillon cube in 1 cup boiling water
1 can evaporated milk
1 cup cooked and diced chicken (use leftovers)
1 cooked green pepper
1 can mushrooms
1 liter of water
2 chicken bouillon cubes
2 cups uncooked rice
Creme:
2 tablespoons butter
3 tablespoons wheat flour, sifted
1 dissolved chicken bouillon cube in 1 cup boiling water
1 can evaporated milk
1 cup cooked and diced chicken (use leftovers)
1 cooked green pepper
1 can mushrooms
Bring the water to a boil, then dissolve the chicken bouillon cubes in it
Add the washed rice and let it cook covered in a pot
After cooking, reserve
Creme:
Melt the butter, add the wheat flour and let it brown; gradually whisk in the chicken bouillon liquid without stopping, to prevent lumps from forming
Gradually add the evaporated milk
Remove from heat and place in a water bath with cooked chicken, green pepper, and mushrooms; let it thicken while stirring constantly
Combine the rice with the cream and place in a greased baking dish
Bake in a moderate oven for 15 minutes.
