Sliced Veal with Tomato Sauce over Rice
- 200 grams Long grain rice
- 500 grams Chicken breasts (or veal)
- 1 onion
- 3 garlic cloves
- 1 Tbsp clarified butter
- 70 milliliters dry white wine
- 1 can peeled whole tomatoes (about 340 grams, sliced)
- 200 milliliters Chicken broth
- 1 Tbsp Gyros spice
- cayenne pepper
- parsley (to garnish)
Cook the rice in salted water according to package directions. Meanwhile, cut the meat into bite-sized strips. Peel the onion and garlic and finely chop. Brown the meat in butter, add the onion and garlic and saute, pour in the wine and cook until reduced.
Stir in the tomatoes and stock, sprinkle with gyros spice mix, and season with salt and pepper. Simmer, covered over very low heat about 10 minutes then season to taste with cayenne pepper. Drain he rice, let evaporate and place on serving plates. Arrange the meat mixture on the rice and garnish with parsley.