All-in-one Italian chicken rice bake

 

15 Min Prep    /    50 Min Cook    /    4 Serving

Ingredients : 

2 tbsp olive oil

2 chicken breast fillets (or 4 chicken thigh fillets)

1 brown onion, finely chopped

3 garlic cloves, crushed

275g (1 1/4 cups) Coles medium-grain white rice

170g (3/4 cup) drained semi-dried tomatoes, chopped

375ml (1 1/2 cups) Massel Chicken Style Stock

300ml thickened cream for cooking

60g baby spinach leaves

100g (1 cup) pizza cheese

Basil leaves, to serve

Method Steps : 

Preheat oven to 190C/170C fan forced.

Heat half the oil in a frying pan over medium heat. Cook the chicken for 3 minutes each side or until golden brown. Transfer to a chopping board to cool slightly. Add remaining oil to the pan. Cook the onion, stirring, for 5 minutes or until soft and golden. Add the garlic and rice. Cook, stirring, for 30 seconds. Transfer to an 8-cup-capacity ovenproof dish.

Chop the chicken into bite-sized pieces. Transfer chicken and tomatoes to rice mixture in dish and stir to combine. Add the stock and cream to the frying pan and bring to a simmer over medium heat. Pour over the rice mixture. Season and cover dish tightly with foil. Bake for 30 minutes or until rice is tender.

Remove dish from oven and turn oven grill to high. Carefully remove foil (steam will escape). Fold through spinach leaves, in 2 batches (they will wilt in the hot mixture). Sprinkle top of dish with cheese. Place under grill for 3 minutes or until golden brown. Top with basil to serve.

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