Rice with shallots with cheddar and sour cream in the oven

1. Turn on the oven at 180 degrees Celsius.

2. Thoroughly rinse the rice grits under running water several times until the water becomes completely transparent. Separately boil clean water. Then put the washed rice in a medium-sized saucepan and pour hot water. It is better not to cook crumbly rice in cold water - so during cooking it absorbs excess liquid and can boil. Add salt to the water in a saucepan to your liking and boil the rice over moderate heat until cooked. At the same time, during the cooking of cereals, it is better not to lift the lid of the pan so that steam is not released, and do not mix the porridge. After the rice has absorbed all the water, remove the pan from the heat and cool the porridge to room temperature.

3. For this dish, you will need canned green chili peppers. It can be purchased in a supermarket or specialized departments of the store. If the green pepper cannot be found, you can replace it with the more common red chili. Compared to its green counterpart, it is a little sharper, so you need to slightly adjust the amount of hot chili in a smaller direction. We will drain the excess liquid from the jar, and cut the pepper into cubes.

4. Peel, rinse and finely chop the shallots.

5. Cheddar cheese (can be replaced with hard cheese like Edam or Dutch) grated on a coarse grater.

6. In a large container, mix together boiled white rice, chopped canned chili pepper, shallots and Cheddar cheese. Add sour cream and mix again.

7. Put all the resulting rice mixture into a baking dish and put it in a preheated oven for about 40 minutes, until the cheese is browned to brown at the edges of the mold.

8. Take the rice form out of the oven, let the dish cool down a little and you can serve it to the table!

Bon appetit!