Ingredients

• 1 onion
• 1 red pepper
• 1 yellow pepper
• 7 ounces kernel corn
• 2 tablespoons sunflower oil
• 4 1/2 cups vegetable stock
• 1 pound white rice
• 1 pound chicken breast
• sale & pepper (to taste)
• paprika
• 3 eggs
• 4 ounces crème fraîche
• 1 bunch of fresh herbs (parsley, chives, basil, thyme)
• 7 ounces grated gouda cheese
• 2 beefsteak tomatoes

Directions

This lovely recipe was submitted by Timo and Ines and featured in the 12th episode of the DnA Foodcast. Note: We’d suggest cutting the rice and vegetable stock in half since it ends up producing quite a bit of extra rice — at least, for us it did.

Hardware

• One springform pan or deep casserole dish
• Knife and cutting board
• Rice steamer or saucepan big enough to cook the rice
• Skillet to cook the chicken

Preparation

• Put rice and stock into a pot and heat until boiling, then reduce heat and let rice soak for 20 minutes.
• In the meantime, slice onion in rings, wash bell peppers and cut into cubes. Sauté both in 1 tablespoon of oil for about 5 minutes.
• Cut chicken into stripes of about 1 inch length. Fry in the remaining oil and season with salt, pepper and paprika.
• Mix eggs with crème fraîche. Wash herbs (fresh ones only) and cut them very finely. Add onions, bell peppers, corn kernels, chicken, eggs, herbs and 150 g of cheese to the rice, and mix well. Slice tomatoes.
• Grease a springform pan – or alternatively a deep casserole dish – of 10-12 inches in diameter. Fill the pan with half of the rice mixture, then place half the tomato slices on top. Add the remaining mixture, cover with tomatoes and sprinkle the rest of the cheese on top.
• Bake in preheated oven (180°C or 360° F) for 20-30 minutes until the cheese has a golden-brown color. Remove the rim of the springform pan. Serve the chicken rice bake garnished with parsley.