Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 2 cloves garlic, crushed
- 1 gluten free chorizo, chopped
- 3 red capsicums
- 1 onion, chopped
- 100grams button mushrooms, chopped
- 1 cup tomato passata
- 100grams persian feta
- 1tablespoons olive oil
- 8 sprig thyme
- 1 cup rice & quinoa blend
- 1 cup chicken cubes
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Heat oil in a large frying pan. Add onion, chorizo, mushrooms and garlic. Cook, stirring frequently, until onion has softened. Stir in rice blend, half the passata, half the stock and stripped leaves of half the thyme. Bring to the boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Step 3 of 5
Meanwhile, cut capsicums in half lengthways. Remove seeds and membranes, leaving green stalks. Lay in a baking dish. Fill capsicum halves with rice mixture.
Step 4 of 5
Combine remaining passata and stock in a jug. Pour into base of dish. Cover with foil and bake, spooning sauce over three times during cooking, for 30 minutes or until rice is cooked and capsicums are tender.
Step 5 of 5
Remove foil from dish. Sprinkle remaining thyme sprigs over capsicums and crumble over feta. Return to the oven and bake for a further 10 minutes or until feta is golden.
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