Tomato Cheddar Chicken and Rice Bake.
Ingredients
- 6 slices bacon
- 2 tablespoons salted butter
- 1 yellow onion, chopped
- 1 pound chicken breasts, cut into cubes
- 2 cups basmati rice
- 2 cups small cherry tomatoes
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon cayenne pepper
- 1 cup shredded Havarti or gouda cheese
- 1 cup shredded cheddar cheese
- 1-2 heirloom tomatoes, sliced
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- chili flakes
- fresh basil, for serving
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Instructions
- 1. Preheat the oven to 425° F.
- 2. In a large skillet, set over medium heat, cook the bacon until the fat renders, then remove from the pan. Set aside.
- 3. Add the onion, and chicken. Cook until the chicken is seared, 5 minutes. Add the butter, the rice, cherry tomatoes, and thyme, and cook until toasted, 2-3 minutes. Add 3 cups of water and bring to a boil over high heat. Add the cayenne. Cover, and reduce heat to low. Cook, covered for 15 minutes until the rice is mostly cooked.
- 3. Once the rice is cooked, stir in 1 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1 cup of each type of cheese over the casserole. Lay the sliced heirloom tomatoes on the cheese.
- 4. In a bowl, mix the olive oil, garlic, and chili flakes. Spoon the oil over the tomatoes and season with salt and pepper. Arrange the bacon around the tomatoes.
- 5. Bake for 10 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil.
Source
Original recipe: View Original