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Brussellian Style Chicken and Rice Casserole
Brussellian Style Chicken and Rice Casserole

Brussellian Style Chicken and Rice Casserole

Portions 4 - 6
Preparation Time
Cooking Time

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) butter
  • 1/3 lb (600 g) chicken breasts or thighs, cubed
  • 1 bag Arctic Gardens Brussellian style vegetable mix
  • 2 cups (500 ml) tomato sauce
  • 2 cups (500 ml) chicken stock
  • 1 cup (250 ml) long grain rice
  • Salt and freshly ground pepper
  • 4 lemon slices (not wedges)
  • 8 slices pancetta
  • ┬╝ cup (60 ml) your choice of fresh herbs, (basil, chives, parsley, thyme, rosemary, oregano, etc.)

Preparation

  1. Preheat oven to 375o F (190o C).
  2. In a large saucepan, heat oil and butter at medium-high heat and brown chicken. Set aside.
  3. In the same pan, sauté vegetables until thawed.
  4. Return chicken to the pan. Add rice, tomato sauce and stock. Stir and season to taste.
  5. Bring to a boil, add the lemon slices to the mixture and cover with slices of pancetta.
  6. Continue cooking in the oven for 20 to 30 minutes or until rice is cooked and the pancetta is crispy.
  7. Divide equally among plates and garnish with fresh herbs. Serve immediately.

 

 

Nutrition Facts (per serving):

Calories: 510

Protein:  32 g

Fat:    23 g

Carbohydrate:  44 g

Fibre:   5 g

Sodium: 705 mg

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