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Lucila

Lucila Ortega

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Recipe of Rice with Cheese and Suflé de Loroco
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Recipe

Rice with Cheese and Suflé de Loroco

30 mins
20 mins
Half
3
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Rice with three cheeses, soufflé de loroco. A delight of Latin American cuisine, simple to make and perfect to share and different.
Learn more about Lucila Ortega

Ingredients

7 portions
  • 1 cup rice
  • 2 cups water
  • salt
  • 200 grams loroco
  • 1/2 cups mozzarella cheese
  • 1/2 cups cream cheese
  • Parmesan cheese
  • 1 onion, in pictures and crystallized
  • 1/2 cups milk
  • 1 teaspoon chicken soup
  • 1/2 cups bacon

Preparation

Preheat the oven to 150 ° C.
Prepare the rice with salt and water.
The loroco is washed. In a pan, the onion crystallizes, then the loroco to fry it, half of it is reserved.
One half is liquefied with onion, cream cheese, milk and broth. This is added to the rice.
The bacon is softened separately then added to the rice.
In a mold place the rice, the mozzarella cheese and the half of loroco that was reserved. Parmesan cheese is sprinkled.
It is placed in the oven for 20 min.

PRESENTATION

When it is out of the oven, Parmesan cheese is sprinkled again.

TIPS

Instead of bacon, chorizo ​​can be used.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
136.6
kcal
6.83%
Carbohydrate, by difference
13.7
g
4.57%
Protein
5.2
g
10.4%
Total lipid (fat)
6.7
g
10.31%
100
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Provided by USDA
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