Serves 6
Hands-on time: 10 minutes
Hands-off time: 50 minutes
INGREDIENTS
1 cup uncooked white rice
1 packet (50g) white onion soup powder
1 cup (250ml) Pick n Pay Fresh Cream
1 bag Pick n Pay Rotisserie Chicken, shredded
1 packet (300g) Pick n Pay Cut Broccoli
½ tsp each salt and pepper, to season
2 cups grated cheddar cheese
Serving suggestion:
Parsley, finely chopped
METHOD
1. Preheat the oven to 180ºC on fan-assist.
2. Add the rice, white onion soup powder, and 4 cups of boiling water to a 20cmx25cm baking dish with a lid and stir until well combined.
3. Cover the baking dish with a lid and bake for 25-30 minutes until the rice is al denté and the liquid has thickened. *Chef’s Tip: Alternatively, cover with foil!
4. Remove the baking dish from the oven and switch the oven to grill.
5. Add the Pick n Pay Fresh Cream, shredded Pick n Pay Rotisserie Chicken, Pick n Pay Cut Broccoli, 1 cup of cheese, and salt and pepper to the rice. Mix until well combined. *Chef’s Tip: Alternatively, use any protein of your choice!
6. Top with the remaining cup of cheese and place back in the oven, uncovered, for 20 minutes until the broccoli is cooked and the cheese has melted and turned golden brown.
7. Garnish with freshly chopped parsley, serve, and ENJOY!
