Ingredients
Method
- Step 1: Rinse the rice thoroughly under cold water, then drain completely.
- Step 2: Heat vegetable oil and margarine in a pan. Toast the dry rice on low heat for 3 minutes until pearlescent.
- Step 3: Add 4 cups of boiling water, salt, and a bay leaf. Cook until 80% done, then drain and set aside.
- Step 4: In a separate pan, sear the finely diced 1/4 chicken breast on high heat until caramelized.
- Step 5: Add minced onion, green pepper, garlic, and pureed tomatoes. Stir in the tomato paste and all spices.
- Step 6: Pour in 1/2 cup of boiling water, cover, and let the sauce simmer on low heat for 10 minutes until deeply reduced ("meassel").
- Step 7: Gently fold the cooked rice and the chicken sauce together in a baking dish using a spatula to keep the grains intact.
- Step 8: Top with a generous layer of grated cheese and bake in a preheated oven at 180°C for 15 minutes, then broil the top for 2 minutes until golden.
Notes
Toasting is Key: Do not skip toasting the dry rice in oil and margarine for 3 minutes; this is the ultimate secret to achieving a loose, non-sticky "mzarba" texture.
Protein Tip: If you want a richer dish, you can add fried potato cubes or zucchini to increase the volume alongside the 1/4 chicken breast.
Serving Suggestion: Pairs beautifully with a fresh, traditional Algerian cucumber and tomato salad for a refreshing summer meal.
📊 Nutrition Facts (Per Serving):
Calories (السعرات الحرارية): 340 kcal
Carbohydrates (الكربوهيدرات): 42 g
Protein (البروتين): 14 g
Fat (الدهون): 13 g
Saturated Fat (الدهون المشبعة): 6 g
Cholesterol (الكوليسترول): 35 mg
Sodium (الصوديوم): 520 mg
Fiber (الألياف): 2.5 g
Sugar (السكريات): 3 g