Recipe Details

Ingredients

1. 2 tbsp olive oil
2. 2 chicken breast fillets (or 4 chicken thigh fillets)
3. 1 brown onion, finely chopped
4. 3 garlic cloves, crushed
5. 275g (1 1/4 cups) Coles medium-grain white rice
6. 170g (3/4 cup) drained semi-dried tomatoes, chopped
7. 375ml (1 1/2 cups) Massel Chicken Style Stock
8. 300ml thickened cream for cooking
9. 60g baby spinach leaves
10. 100g (1 cup) pizza cheese
11. Basil leaves, to serve

Description

• Step 1

  Preheat oven to 190C/170C fan forced.

• Step 2

  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.

• Step 3

  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.