Ingredients
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2 teaspoons olive oil
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1 small onion, diced
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1 red capsicum, chopped (bell pepper)
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1 cup chicken stock
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1 1/2 teaspoons dried thyme
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2 cups cooked rice
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1/4 cup sour cream
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1 -2 tablespoon mustard (any is fine, choose your favourite)
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250 g cooked chicken or 250 g cooked turkey, diced
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100 g tasty cheese, shredded
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2 tablespoons parsley, chopped
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black pepper
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1 garlic clove, minced
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1 cup canned corn kernel
Instructions
- Pre-heat oven to 180C and spray a casserole dish with nonstick cooking spray.
- Heat oil in a frypan and add garlic and onion, saute for 3 minutes.
- Add the capsicum, corn, 1/4 cup stock, thyme and pepper, cook until capsicum softens, approx 3 minutes.
- Stir in the remaining stock, rice, sour cream and mustard. Add the chicken and remove from heat.
- Stir in 1/3 of the cheese and parsley until well combined.
- Transfer mix to the prepared casserole dish and sprinkle with the remaining cheese.
- Cook for approx 20-25 mins until the casserole is heated through and the cheese has melted.