Rice Tomato Cheese Bowl

For the rice-tomato and cheese bowl, cook the rice and in the meantime cut the cocktail tomatoes into quarters and the Gouda and mountain cheeses into small pieces.

Mix the cocktail tomatoes and the cheese pieces with the rice and season with salt and pepper. Arrange in portions on the plates and heat in the microwave until the cheese is melted.

Of course, you can also put the mixed rice in a dish and heat it in the oven to melt the cheese.

Then sprinkle the chopped chives on the portioned plates and serve.

Preparation Tip:

The rice-tomato and cheese bowl is ideal to create a tasty and also quick dish with leftover rice! Depending on your preference and availability, you can easily vary the ingredients.

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