Baked Rice
Recipes
1 min read
Ingredients
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) |
Method
Tomato Ragu:
- Sautee onion and garlic until soft and fragrant
- Add tomato paste and cook for 2-3 minutes
- Add chopped tomatoes, oregano and bay leaves
- Bring to boil, reduce heat and allow to simmer for 45 minutes until sauce has thickened
- Add basil then season with salt and pepper
Baked Rice:
- In a pan, sauté onion and garlic until fragrant
- Add chicken breast and fry until brown
- Add tomato ragu and cook for 7-8 minutes, set aside
- Lay rice in a single portion baking dish
- Top with chicken tomato sauce
- Top with Anchor Extra Stretch+ Mozzarella
Bake at 200°C until cheese is melted with golden brown blisters
