|1.||Tomatoes in their own juice||600 Column|
|2.||Black pepper Sauce||1/2 Tsp|
|3.||Salt Sauce||1/2 Tsp|
|4.||Hard cheese Sauce||1 Art.|
|5.||Chicken bouillon Sauce||1 Art.|
|6.||Flour Sauce||2 art. l|
|7.||Butter Sauce||2 art. l|
|10.||Bacon||8 a piece|
|13.||Bulb onions||1 Art.|
|15.||Long grain rice||1 Art.|
|16.||Olive oil||1 art. l|
|17.||Butter||1 art. l|
|18.||Chicken fillet||350 Column|
In a dry frying pan, sauté finely chopped bacon for 10 minutes. In the same pan, fry the sliced fillet in butter and olive oil. Put the meat on the bacon.
Wash the rice, fill with water, add salt, bring to a boil, then cover, and simmer for 15 minutes.
Disassemble broccoli into inflorescences and put it together with onions in a pan where meat was cooked. Fry occasionally stirring for about 10 minutes, then add the garlic passed through the press, chopped tomatoes and cook for a minute.
After pour meat with bacon and rice, mix well and reduce heat to a minimum, salt, pepper to taste and cook for another 5 minutes.
For the sauce, melt the butter in a small saucepan, add the flour, mix well, pour in the warm broth, cook over high heat until thickened. Then add cheese, salt and pepper. Stir until the cheese has completely dissolved.
Pour in the sauce to the rice, mix and serve.