Tomato Cheddar Chicken and Rice Bake
So easy to throw together, great for back-to-school, and can be made all in one dish in just one hour!
Servings: 6
Calories: 646kcal
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
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.
Video
Nutrition
Calories: 646kcal
