Michael and Rachel's

Recipe Book

contents • login

Baked Pepper Rice

Updated: 13 May 2015

Ingredients

  • 1 onion
  • 1 red onion
  • 2 orange peppers
  • 1 clove garlic
  • 2 chicken breasts
  • 100g long grain or risotto rice
  • 1 tin chopped tomatoes
  • 300ml chicken stock
  • Fresh basil
  • Salt, pepper

Method

  1. Preheat the oven to 180C and put an oven-safe saucepan on the hob.
  2. Saute the chicken until golden all over then remove and set to one side.
  3. Saute the onions, peppers, and garlic.
  4. Once golden, add the chicken back in, then the rice. Stir through then add the chopped tomatoes and chicken stock. Season with salt, pepper, and plenty of basil, ideally fresh. Bring to the boil then place in the hot oven for 20 minutes.

N.B leave uncovered at all times during cooking. Makes 2 very generous portions (on the verge of a small lunch portion leftover).