Gluten and Dairy Free Spanish Tomato Rice Bake

Gluten and Dairy Free Spanish Tomato Rice Bake

Course Main Course
Servings 4 people


  • 8 chicken mini fillets
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 pepper diced
  • 100 g chorizo diced
  • 2 garlic cloves minced
  • pinch of chilli flakes
  • 2 tsps basil
  • 1 tsp smoked paprika
  • 180 g basmati rice
  • 200 ml chicken stock
  • 400 g chopped tomatoes
  • 40 g dairy free cheese grated
  • salt and pepper for seasoning


  • Preheat the oven to 180 oC
  • Season the chicken with salt and pepper
  • Heat the olive oil in a large shallow pan over a medium heat
  • Add in the chicken, peppers, chorizo, onion, garlic and chilli flakes
  • Saut√© for 5 minutes
  • Stir in the paprika, chopped tomatoes, rice, chicken stock and basil
  • Pour into a casserole dish and top with the chicken thighs
  • Cover with tinfoil and bake in the oven for 35 minutes
  • Remove the tinfoil, sprinkle on the cheese and bake for another 10 minutes or until the rice has absorbed the stock
Keyword chicken, rice, tomato