Summary

Ingredients

• 1 onion (s)
• 3 tablespoon oil
• 200 g rice (lon rain rice)
• 250 g tomato (s), peeled, from the can
• 350 ml vegetable stock
• 2 stems tarragon
• 40 g butter
• 40 grams flour
• 600 ml milk
• 200 g whipped cream
• salt and pepper
• Paprika powder, noble sweet
• 1 leek
• 125 g mozzarella
• 400 g chicken breast fillet (s)
• Lemon juice

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Instructions

1. Finely dice the onion. Heat 1 tablespoon of oil in a saucepan. Stir in rice. Drain the tomatoes over a sieve, chop them roughly, remove the seeds and add to the rice with the juice. Pour in the broth. Cover the rice and let it soak for about 25 minutes over a medium heat. In between check whether there is still enough liquid. Pour in some broth if necessary.
2. Finely chop the tarragon leaves. Heat the butter, dust it with flour and sauté for about 1 minute. Deglaze with milk and cream. Cook for 5 minutes. Season with salt, pepper, tarragon and lemon juice and leave to cool.
3. In the meantime, clean and wash the leek for the ragout and divide it into 1.5 cm wide rings. Blanch in boiling salted water, rinse in cold water and drain well. Cut the mozzarella into thin slices.
4. Preheat the electric oven to 200 degrees. Rinse the chicken with cold water, pat dry and divide into 1 cm cubes. Fry all over in oil, season with salt and paprika, remove from the pan and mix with the bechamel sauce.
5. Grease a large baking dish. Season the rice with salt, place in the tin, smooth out. Spread the ragout on top. Place the leek rings on top and cover with the mozzarella slices. Bake in the oven on the lowest rack for about 40 minutes, until the casserole is golden yellow.