Baked Chicken Rice

This dish takes inspiration from combining leftover fried or roasted chicken with a spaghetti sauce base and layering it with rice to make a complete meal.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time

CHICKEN SAUCE

  1. 1 Tbsp Butter, melted
  2. 1 Tbsp Golden Fiesta Canola Oil
  3. 1 Tbsp Garlic, minced
  4. ½ piece Onion, chopped
  5. 2 cups Cooked chicken meat, cut into  cubes
  6. ½ kilo UFC Spaghetti Sauce
  7. ½ tsp Dried oregano
  8. ½ tsp Fine salt
  9. ½ tsp Pepper

CHEESE SAUCE

  1. 1 ½ Tbsp Butter, melted
  2. 1 ½ Tbsp All-purpose flour
  3. 1 cup Milk
  4. 1½ cups Grated cheddar cheese
  5. ½ cup Quickmelt cheese, grate
  6. 3 cups Cooked rice

PREPARATION

  • 1 Preheat oven to 350°F.
  • 2 To make the Chicken Sauce, heat 2 tablespoons butter and Golden Fiesta Canola Oil in a pan.
  • 3 Sauté garlic and onion before adding chicken meat.
  • 4 Add UFC Spaghetti Sauce and season with oregano, salt and pepper. Set aside.
  • 5 Prepare Cheese Sauce by melting butter in a pan. Add flour and mix until blended  together.
  • 6 Add milk and bring to a boil,frequently stirring until sauce is thick and smooth,  about 10 minutes.
  • 7 Remove from heat and stir in cheese
  • 8 To assemble, pour the Chicken Sauce over the rice in an oven-proof dish.
  • 9 Pour over Cheese Sauce on top of chicken spaghetti rice layers. Top with remaining  grated cheese.
  • 10 Bake for 10 minutes, until cheese is golden brown.
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