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🍽️ Baked Rice and Chicken Casserole

684 kcal · 30 min · 4 raciones

Ingredientes

• 200 g Long-grain rice
• 500 g Chicken breast fillet (kitchen-ready, skinless)
• 1 tbsp Olive oil
• 2 Onions
• 125 g Corn kernels (can)
• 150 g Kidney beans (can)
• 1 tbsp Thyme
• Salt
• Pepper (from the mill)
• nata para montar 200 ml
• 150 g freshly grated Gouda

Preparación

1. 1. Put the rice in a pot and cover it with 200 milliliters lightly salted water.
2. 2. Bring the water to a boil and simmer the rice over low heat for about 10 minutes under a lid.
3. 3. Preheat the oven to 180 degrees Celsius for top and bottom heat.
4. 4. Wash the chicken breast fillets and pat them dry with a kitchen towel.
5. 5. Cut the meat in half across the middle and divide it into narrow strips.
6. 6. Heat some oil in a hot pan and fry the chicken strips on all sides until well browned.
7. 7. Remove the meat from the pan and set it aside for now.
8. 8. Peel the onions and cut them into thin rings.
9. 9. Rinse the corn and beans under cold water and let them drain well.
10. 10. Mix the parboiled rice, the chicken strips, the onion rings, the corn and the beans in a large bowl.
11. 11. Season the mixture with salt, pepper and thyme.
12. 12. Put everything into a baking dish.
13. 13. Stir the cream and the grated cheese well together.
14. 14. Pour the cheese-cream mixture evenly over the casserole.
15. 15. Bake the casserole in the preheated oven for about 25 minutes, until the surface is golden brown.
16. 16. Take the casserole out of the oven and serve it warm immediately.

Nutrición por ración

• kcal: 684
• Protein: 47 g · Fett/Fat: 32 g · Carbs: 52 g