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Rice and vegetable lasagna

Serve 4 Ingredients: 2 cups Morelos rice Verde Valle® , 4 cups chicken soup , 1 tablespoon oil , 1 garlic clove, chopped , ½ onion, finely chopped , 1 garlic clove, chopped , 1 celery stalk, finely chopped , 1 carrot, finely chopped , 1 tablespoon butter , 1 tablespoon olive oil , 2 "chiles poblanos", grilled, clean and chopped in strips , ½ cup corn grains , 2 pumpkins, sliced , 1 squash blossom bunch , Salt and pepper to your liking , 3 tomaoes, grilled , 1 cup tomato pureé , 2 tablespoons italian spices , 1 tablespoon chicken soup , 1 thyme branch , ½ k cream , 1 ½ cup parmesan cheese, grated,
Rated 5/5 based on 11 customer reviews

Rice and vegetable lasagna

Different and unique, this rice and vegetable lasagna is a healthy and delicious dish.

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ingredients

2 cups Morelos rice Verde Valle®

4 cups chicken soup

1 tablespoon oil

1 garlic clove, chopped

½ onion, finely chopped

1 garlic clove, chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

1 tablespoon butter

1 tablespoon olive oil

2 "chiles poblanos", grilled, clean and chopped in strips

½ cup corn grains

2 pumpkins, sliced

1 squash blossom bunch

Salt and pepper to your liking

3 tomaoes, grilled

1 cup tomato pureé

2 tablespoons italian spices

1 tablespoon chicken soup

1 thyme branch

½ k cream

1 ½ cup parmesan cheese, grated

PREPARATION

HEAT oil in a deep bottom pot, fry garlic until it gets browned, take away and add the rice moving for a minute; add chicken soup, once it boils, cover it. Reduce heat, season and let the soup consumes and rice gets cooked. Settle. HEAT in a pan butter and oil, fry the onion and garlics until they get transparent. Add celery and carrot, fry for a few minutes. Add poblano strips and corn grains. Blend and strain tomatoes, add them and let it cook for 5 minutes. Add the tomato pureé, spices, chicken soup, thyme, pumpkins and squash blossoms. Reduce heat and cook until everything gets seasoned. PLACE in a container a layer of rice, one of vegetables a little bit of cream and cheese. PLACE another layer of rice, vegetables, cream and cheese. BAKE at 180º C for 15 minutes or until it gets hot. TAKE OUT and serve immediately.
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