Ingredient

• 2 tbsp olive oil
• 2 chicken breast fillets (or 4 chicken thigh fillets)
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 275g (1 1/4 cups) Coles medium-grain white rice
• 170g (3/4 cup) drained semi-dried tomatoes, chopped
• 375ml (1 1/2 cups) Massel Chicken Style Stock
• 300ml thickened cream for cooking
• 60g baby spinach leaves
• 100g (1 cup) pizza cheese
• Basil leaves, to serve

Direction

1. Preheat oven to 190C/170C fan forced.
2. Heat 1 tbsp oil in a frying pan over medium heat. Cook the chicken for 3 minutes each side or until golden brown. Transfer to a chopping board to cool slightly. Add remaining 1 tbsp oil to the pan. Cook the onion, stirring, for 5 minutes or until soft and golden. Add the garlic and rice. Cook, stirring, for 30 seconds. Transfer to an 8-cup-capacity ovenproof dish.
3. Chop the chicken into bite-sized pieces. Transfer chicken and tomatoes to rice mixture in dish and stir to combine. Add the stock and cream to the frying pan and bring to a simmer over medium heat. Pour over the rice mixture. Season and cover dish tightly with foil. Bake for 30 minutes or until rice is tender.
4. Remove dish from oven and turn oven grill to high. Carefully remove foil (steam will escape). In 2 batches, fold through spinach leaves (they will wilt in the hot mixture). Sprinkle top of dish with cheese. Place under grill for 3 minutes or until golden brown. Top with basil to serve.