Ingredients

• 500 grams of chopped and cooked chicken
• 50 grams of butter
• 1 medium onion chopped
• 1 carrot, diced
• 1 cup of Disempre rice
• 1/4 cup(s) of white wine
• 250 grams of corn
• 250 grams of peas
• 1/2 cup tomato sauce
• 4 spoons of chopped parsley
• 1 pinch of salt
• 1 strand of olive oil
• 100 grams of Parmesan cheese
• 250 grams mozzarella

Method of preparation

In a large pan, heat the butter and a drizzle of olive oil and lightly brown the onion (if you want, add 1 clove of minced garlic). Add the carrot, a pinch of salt and wait for it to perfume. Add the rice, stir for 1 minute, until the grains are shiny, add the white wine and let it boil for about 30 seconds. Add tomato sauce, peas, corn and salt. When it boils, lower the heat and cook with the pan semi-covered for about 15 minutes, until the rice is cooked. Mix the chicken and parsley. Preheat the oven to 180º C (medium). Grease a large refractory with butter, make an even layer with half of the rice, put the mozzarella cheese, cover with the rest of the rice and sprinkle with the Parmesan cheese. Take it to the oven for about 30 minutes to heat up and brown (if the rice is hot, reduce the time to about 15 minutes).

Preparation time: 1h

Ideal Products For This Recipe

Disempre Premium Rice

Disempre Rice

Rico Prato Rice

Vivarroz Rice