Another rice casserole dish, this time with tomatoes. Casseroles are really easy to make, even if the trade-off is that it takes quite some time to cook. It's still my favourite method of cooking anyway! =)
Ingredients
- 1 1/2 cups of uncooked rice
- 1 chicken breast, diced
- 1 small onion, chopped
- 1 small/medium-sized red bell pepper, chopped
- 2 cups boiled water
- 1 tbsp finely chopped fresh oregano, or dry oregano flakes (optional)
- 1 can diced tomatoes, with liquid
- Butter for greasing, or you can also use margerine or cooking spray
Makes 3-4 servings. You can adjust the rice amount of rice by changing it per ratio with the water and tomatoes.
Instructions
- Preheat the oven to 180 degrees celcius. (Approx 350 Farenheit)
- Wash and rinse the rice in a deep bowl until water is no longer cloudy.
- Add the rice, can of diced tomatoes, chicken, red bell pepper, salt and pepper to taste, and oregano (optional) I recommend 1/2 tbsp of salt to help make the rice taste better. Mix carefully but thoroughly. Finally, add the boiling water. Mix.
- In a greased casserole dish, slowly add the rice mix and make sure the rice is spread out evenly.
- Cover the dish tightly with tin foil and leave to bake in the oven for 1 hour. Remove the foil, and then leave to bake for a further 20 - 30 minutes depending on how soft or firm you want your rice to be.
- Serve almost immediately. And enjoy! :D
Comments