Easy Brown Rice “Pizza” Bowls

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Everyone seems to be obsessed with anything that’s served in a bowl lately, and I’m no exception.  There’s something about digging a spoon into a big bowl of deliciousness that is oh-so-comforting.  This is the perfect winter meal and it really is so easy to make. I used wild brown rice in this recipe but you can easily substitute it for quinoa or penne.


INGREDIENTS

1 cup wild brown rice
Chicken stock
1 x free-range chicken breast per person, cut into bite-sized chunks
Olive oil
1 heaped tbsp smoked paprika
Sea salt & black pepper
1 cup grated mozzarella
1/2 cup grated Parmesan
Cayenne pepper
Fresh basil

For the sauce:

4 garlic cloves, crushed
2 red onions, roughly chopped
1 red pepper, chopped
1 cup mixed mushrooms, roughly chopped
2-3 chillies, chopped
1 tsp xylitol/sugar
1 big bottle of tomato passata
1 handful fresh basil, torn


METHOD
Serves 2
Preparation 45 minutes
Cooking time 10 minutes


Boil the kettle and cook the rice in stock according to packet instructions. Preheat the oven to 200°C with the grill function turned on.

Place a large saucepan on high heat, add a splash of olive oil and fry the crushed garlic, chopped onions and chilli for 5 minutes. Add in the chopped peppers and mushrooms and season with a good pinch of sea salt and black pepper. Fry for 5 minutes.

Add in the tomato passata, sugar/xylitol and torn basil. Simmer for 5 minutes.

In a bowl add the chicken pieces, paprika, a tablespoon of olive oil, sea salt and black pepper and mix until evenly coated.

Place a non-stick frying pan on high heat, add a splash of olive oil and wait for it to heat up. Depending on how much chicken you have, I’d suggest frying them in batched for 5 minutes. Don’t over cook the chicken as it will continue cooking in the oven.

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Once the rice has finished cooking, spoon the rice into oven-proof bowls. Then distribute the chicken, tear a bit more fresh basil and place on top of the chicken. Spoon over the sauce and sprinkle over the cheeses, dust with cayenne pepper. Grill in the oven until the cheese starts bubbling (about 8-1o minutes). You might need to shuffle the the bowls around after 5 minutes to ensure the cheese grills evenly. I put the bowls on an oven tray, it was way easier to manoeuvre them.

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