1 cup of rice
1 cup of chopped onion
1 cup of grated mozzarella cheese
1 cup of diced tomato, peeled and seeded
2 tablespoons of butter
1 teaspoon of olive oil
1/4 teaspoon of lime zest
1/4 teaspoon of chopped parsley
1/4 teaspoon of dried oregano
1/4 teaspoon of salt
1 cup of heavy cream cheese (250g)
1 chicken broth tablet dissolved in 2 cups of hot water
For serving
Butter
1 cup of rice
1 cup of chopped onion
1 cup of grated mozzarella cheese
1 cup of diced tomato, peeled and seeded
2 tablespoons of butter
1 teaspoon of olive oil
1/4 teaspoon of lime zest
1/4 teaspoon of chopped parsley
1/4 teaspoon of dried oregano
1/4 teaspoon of salt
1 cup of heavy cream cheese (250g)
1 chicken broth tablet dissolved in 2 cups of hot water
For serving
Butter
1
Heat the butter and olive oil in a medium saucepan over high heat
Add the onion and cook, stirring occasionally with a wooden spoon, until softened
Add the tomato and cook for 1 minute
Add the rice and cook for 4 minutes, stirring constantly
2
Add the chicken broth and salt
Mix well and bring to a boil
Reduce heat to low, cover the saucepan, and simmer until the rice is tender (about 15 minutes)
Remove from heat and stir in parsley and oregano
Preheat oven to high temperature
3
Grease a 17 x 26 cm baking dish with butter
Place the rice mixture in the prepared baking dish and sprinkle mozzarella cheese on top
Gently mix with a fork to allow the cheese to melt slightly
Mix lime zest with grated mozzarella and sprinkle over the rice
Bake until golden brown and serve immediately.
