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2 | tablespoons | Vegetable Oil |
6 | cloves | garlic, minced |
1 | piece | onion, chopped |
1 | piece | red bell pepper, chopped |
500 | grams | freshly ground beef |
1 | teaspoon | Spanish paprika |
1/2 | teaspoon | cumin powder |
1 | teaspoon | Chili Powder |
1 | sachet | MAGGI® Magic Sarap® |
1/4 | teaspoon | freshly ground pepper |
1/4 | cup | Tomato Paste |
1 | tablespoon | Brown Sugar |
1 | cup | Water |
2 | tablespoons | Butter |
1 | tablespoon | Annatto Seeds |
1 | packet | NESTLÉ® All Purpose Cream |
3 | tablespoons | melting cheese |
1/2 | sachet | MAGGI® Magic Sarap® |
3 | cups | Cooked Rice |
3 | tablespoons | melting cheese |
1 | tablespoon | minced parsley |
2 | tablespoons | Butter |
1 | tablespoon | Annatto Seeds |
1 | packet | NESTLÉ® All Purpose Cream |
3 | tablespoons | melting cheese |
1/2 | sachet | MAGGI® Magic Sarap® |
3 | cups | Cooked Rice |
3 | tablespoons | melting cheese |
1 | tablespoon | minced parsley |
Step 1 | Sauté garlic, onion, bell pepper and ground beef in oil for 10 minutes. |
Step 2 | Add paprika, cumin, chili powder, MAGGI® Magic Sarap®, pepper, tomato paste and sugar. Cook for 5 minutes. Add water and simmer for 10 minutes. Set aside. (15 mins) |
Step 3 | Combine butter and annatto seed in a sauce pan. Gently heat for 2 minutes. Strain and discard annatto seeds. Stir in NESTLÉ® All Purpose Cream, cheese and MAGGI® Magic Sarap®. Gently heat for 2 minutes while mixing. Set aside. (5 mins) |
Step 4 | Lightly press cooked rice at the bottom of a baking container. Spread meat mixture and pour cheese sauce on top. Grate cheese on top and bake for in a preheated oven for 10 minutes or until top is golden brown. (5 mins) |
Step 5 | Remove Chili Rice Bake from the oven. Top with parsley and serve warm. (2 mins) |
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