Rice Casserole with Chicken and Sun-Dried Tomatoes Recipe
I love serving both salads and hot dishes. The rice base is perfectly combined with fried chicken pieces, cream cheese and spicy sun-dried tomatoes.
Servings
4
Cook Time
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Instructions
  1. In a frying pan, heat the vegetable oil and saute the finely chopped onion in it over medium heat until translucent. Add the chicken meat, cut into small pieces. Fry until Golden brown, stirring occasionally.
  2. Put the fried chicken pieces with onions in a deep container, add the chopped pieces of dried tomatoes, finely chopped parsley, a little salt and pepper.
  3. Grate hard cheese on a large grater.
  4. In a frying pan, melt the butter, add pre-washed and dried round-grain rice. Over medium heat, stirring, fry the rice until Golden brown. A little salt, pour in water (1:2), reduce the heat to a minimum, cover with a lid and leave to languish for 15 minutes. Then turn off the heat and allow to cool. Add half of the grated cheese. Stir.
  5. In 4 molds (I have a portion, the volume of 120 ml., D 9 cm.), greased with vegetable oil, evenly on the bottom and sides put the rice and cheese.
  6. In the middle put the tomato and chicken filling.
  7. Sprinkle the remaining half of the grated cheese on top.
  8. Bake in an oven preheated to 200 degrees for 20-25 minutes.
  9. Mini-casserole can be served in serving molds or removed using a silicone spatula on a plate, garnished with fresh vegetables and herbs.

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