Ding ding, the clock is ticking! You’re the hostess and you’ve invited your friends over to your house for a dinner party. You’ve got 90 minutes to prepare a meal and want to give the house a good cleaning. This is the dilemma I often have. I love to cook simple and easy recipes where I can quickly whip something together and let the oven do the hard work.
This recipe is one of my favourites and it’s an absolute crowd pleaser. I love eating food cooked with a tomato base. There is no reason other than I love the sweet and sour taste that comes from the tomatoes. It is appetising and reminds me of the olden times when I’m eating at home.
This traditional baked rice recipe doesn’t often come with lots of vegetables so you’re basically filling up from the rice. This recipe has been modified by myself and I’ve added in more vegetables that I like. You can try adding your own favourite vegetables into this dish. What I’m trying to say is… it is true that the carbohydrate in this recipe can be a bit more than other recipes we have on our site, but don’t let this stop you from enjoying this recipe! The carbohydrates in this recipe are all from quality sources with high nutritional value, and have good sources of dietary fibre.
It’s a satisfying dinner, which will fill you with all the goodness that your body needs: fibre, vitamins, mineral, protein, and energy! I hope you enjoy this recipe as much as I do!
Italian Baked Rice and Chicken
Ingredients
- 400 g chicken, tenderloins cut into strips
- 2 onion, brown finely chopped
- 1 head cauliflower cut into small florets
- 120 g spinach, baby
- 1 capsicum, red chopped
- 250 g mushroom, common thinly sliced
- 2 clove garlic grated
- 3 sprigs parsley, flat leaf, fresh
- 1 tbsp oil, olive
- 1 tbsp paprika, spice
- 200 g rice, basmati
- 600 ml tomato passata sauce
- 300 ml stock, chicken GF if required
- 2 lemon (zest and juice of one lemon)
Instructions
- Pre-heat oven to 180 degree Celsius.
- Pick the fresh parsley leaves and finely chop the stalks.
- Heat oil in an ovenproof casserole pan over medium heat, add onions, garlic, capsicum, cauliflower floret, mushrooms, parsley stalks, and paprika. Cook for 5 minutes or until slightly softened. Add baby spinach leaves and stir well.
- Add the rice to the pan, then stir everything around until rice is coated with the mixture. Pour in the passata and chicken stock, then add in the zest and juice of one lemon.
- Submerge the chicken in the mixture, bring it to the boil then reduce the heat back to a simmer. Scrunch up a wet piece of baking paper, then place on top of the casserole pan. Put the lid on, then place it in the oven to cook for 45-60 minutes, or until the rice is tender and the chicken is thoroughly cooked.
- To serve, finely chop the parsley over each plate and serve with a lemon wedge each. Enjoy!
This recipe was create by our wonderful intern from the University of Canberra, Monique Cheang. Find out more about our internships and discounted consultations.
