This Smoked Chicken and Rice Bake is delicious hot or cold. Just slice it up and serve for lunch, dinner or add it to the childrens lunch boxes. You can bake it using a baking tin or muffin tin to make muffin sized portions. Just reduce the time a little to about 15-20 minutes. Serving size: 8
200g basmati rice
1 3/4 cups water
250g smoked chicken breast, skinned and diced
3/4 cup semi-dried tomatoes, finely chopped
1 1/2 cups shredded mozzarella cheese
3 shallots (green onions), finely chopped
3 eggs, lightly beaten
1/3 cup basil leaves, finely chopped
Preheat oven to 200 degrees celsius.
Heat a saucepan on a medium heat with a little oil and add rice. Stir for about 1-2 minutes, then add water and stir till it reaches the boil. Lower heat cover with a tight fitting lid and simmer for about 12-14 minutes. When cooked allow to stand for 10 minutes (off heat) and then uncover and run a fork through rice to separate, then cool. When rice has cooled mix in the remaining ingredients gently (keeping about 1/3 of the cheese aside) and season with salt and pepper. Spoon mixture into prepared baking tin and sprinkle with remaining cheese.
Bake in oven for about 20-25 minutes or until lightly browned and firm to touch.
Leave it to cool slightly and then slice to serve.