A tomato and paprika chicken-rice casserole with a light mozzarella topping.
Cooked rice and chicken are combined with a tomato and pepper sauce, then topped with mozzarella for a short bake.
Rest briefly before dividing into four portions. Cool rice-containing leftovers promptly and follow the recipe notes.
Heat the oven to 200°C / 180°C fan and cook the rice according to its packet.
Heat the oil in a wide pan. Soften the onion and pepper for 6 minutes. Add chicken and cook, stirring, for 8–10 minutes. Check it reaches 75°C for 30 seconds.
Add garlic, tomato purée, paprika and oregano for 1 minute. Pour in tomatoes and stock, add salt and pepper and simmer for 5 minutes.
Fold in the drained cooked rice. Transfer to a 25 × 20 cm ovenproof dish and sprinkle with mozzarella.
Bake for 15 minutes until bubbling and hot at the centre. Rest for 5 minutes before portioning.
Rice-containing dish: cool quickly, ideally refrigerating within 1 hour. Use within 24 hours. Reheat at most once and make it hot throughout. Freeze promptly instead if not using within that period.
Milk; check stock for celery, wheat/gluten and other declared allergens.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
