Ingredients
2 cups frozen pepper and onion blend or frozen seasoning blend
1 tablespoon olive oil
3 cups cubed, cooked chicken
1 can (14.5 ounces) of diced tomatoes
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
1 3/4 cup chicken stock
3/4 cup uncooked white rice
2 cups shredded sharp Cheddar cheese
Instructions
Heat oven to 350 degrees Fahrenheit.
Sauté the peppers and onion in oil in a large saucepan until soft, about 5 minutes.
Add the cooked chicken and brown lightly.
Stir in the tomatoes, salt, sugar, rosemary, pepper, and chicken stock. Heat to boiling.
Coat a 2-quart baking dish with nonstick spray. Place half of the chicken mixture into the baking dish. Sprinkle the rice and half of the shredded cheese on top. Layer the remaining chicken mixture and cheese.
Cover with aluminum foil and bake for one hour until the rice is tender and the liquid is absorbed.
Notes
This dish was inspired by the risotto recipe in America’s Best – A National Community Cookbook to Benefit the U.S. Ski Team.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Mains
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 475
- Sodium: ~1000 mg
- Fat: 17 grams
- Carbohydrates: 35 grams
- Protein: 30 grams