Baked Rice


Apr 05, 2023

1 min read

Tomato Ragu:
800 gr Chopped Tomato (Canned)
400 gr Beef Stock
100 gr Onion (Minced)
20 gr Garlic (Minced)
50 gr Tomato Puree
25 gr Basil
10 gr Oregano
2 pcs Bay Leaf
    Salt (season)
    Pepper (season)
Baked Rie:
200 gr Rice (Pre-cooked)
150 gr Tomato Ragu
75 gr Anchor Extra Stretch+ Mozzarella
75 gr Chicken Breast (Diced)
20 gr Onion (Diced)
5 gr Garlic (Minced) 
Tomato Ragu:
  1. Sautee onion and garlic until soft and fragrant
  2. Add tomato paste and cook for 2-3 minutes
  3. Add chopped tomatoes, oregano and bay leaves
  4. Bring to boil, reduce heat and allow to simmer for 45 minutes until sauce has thickened
  5. Add basil then season with salt and pepper
Baked Rice:
  1. In a pan, sauté onion and garlic until fragrant
  2. Add chicken breast and fry until brown
  3. Add tomato ragu and cook for 7-8 minutes, set aside
  4. Lay rice in a single portion baking dish
  5. Top with chicken tomato sauce
  6. Top with Anchor Extra Stretch+ Mozzarella

Bake at 200°C until cheese is melted with golden brown blisters



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