Bell Pepper and Rice Casserole with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 250 g basmati rice
- 1 red pepper (s)
- 1 small Can corn
- 2 cloves garlic
- 1 cup cream, 200 ml
- 1 cup sour cream, 200 g
- 1 large onion (s)
- 1 tablespoon tomato paste
- 100 ml vegetable stock
- 1 tablespoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot
- 150 g cheese, rated
- 1 g chilli flakes, dried
- salt
- oil
Print Recipe
Pin Recipe Instructions
- Bring the rice to a boil and cook until it is firm to the bite.
- Wash the chicken fillets, pat dry with kitchen paper, cut into bite-sized pieces and season with paprika and salt. Fry the meat until it is done.
- Wash, core and cut the pepper into small pieces. Cut the onion into small pieces and sauté in a pan with a little oil. Add the dried chilli seeds and the pressed or finely chopped garlic. Add the paprika powder and tomato paste, deglaze with the stock and bring to the boil briefly. Stir the cream and sour cream into the sauce and season with salt and possibly a little paprika powder. Stir in the pepper pieces and corn and let simmer briefly.
- First put half of the sauce in a baking dish. Spread the meat on top. Cover with the rice and spread the rest of the sauce on top. Sprinkle evenly with grated cheese and place in the oven preheated to 200 degrees and bake for 15 minutes.
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