Chicken Parmesan Rice Bake

Ingredients

• 560g Chicken breast
• 310g Rice
• 380g Canned tomatoes
• 90g Grated parmesan
• 120g Baby spinach
• 2 cloves Garlic

Method

1. Prep the ingredients Preheat the oven to 200C (180C fan-forced). Set out chicken breast, rice, canned tomatoes, parmesan, spinach and garlic. Wash, trim, and chop garlic before heating the pan. Rinse spinach and pat the leaves dry. Measure canned tomatoes and parmesan. Cut the chicken breast into 2-3 cm pieces.
2. Start the pan Heat a deep oven-safe pan or pot over medium heat and add two tablespoons of water, then cook the chicken pieces for 6-8 minutes, turning, until cooked through with no pink in the centre (75C on a food thermometer).
3. Add vegetables Add spinach and garlic and cook for 3-5 minutes until softened.
4. Add the base Stir in long-grain white rice and canned tomatoes. Add about 3 1/2 cups water so the grains can cook without drying out.
5. Cook through Bring to a simmer, cover tightly with a lid or foil and bake for 24-34 minutes until the rice is tender and the mixture is hot.
6. Finish Remove the lid or foil, scatter over parmesan and let it melt. Rest for 5 minutes so the texture settles.
7. Serve Fluff the rice, check the grains are tender, and divide into serves while warm.