Italian Chicken & Rice Bake
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 cup white rice long grain (rinsed)
- 400grams chicken thigh fillets (trimmed, chopped)
- 1L Campbell's Real Chicken Liquid Stock
- 1tablespoons tomato paste
- 1 brown onion (finely chopped)
- Tempo Shredded Cheddar Cheese
- 2tablespoons extra virgin olive oil
- 2 clove garlic cloves (crushed)
- 1/2 cup frozen peas
Method
Step 1 of 5
Preheat oven to moderate (180C).
Step 2 of 5
Heat oil in a large, flameproof casserole dish (16-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add chicken. Cook, stirring occasionally, for about 6 minutes, or until browned.
Step 3 of 5
Stir in rice and paste. Add Campbell’s chicken stock and peas. Stir well to combine. Bring to boil. Cover with lid. Transfer to oven.
Step 4 of 5
Cook for about 25 minutes, or until rice is just tender and liquid has almost been absorbed.
Step 5 of 5
Serve immediately with cheese.
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