A fragrant blend of rice, vegetables, and juicy shredded chicken, baked until golden brown with mozzarella. The perfect recipe when you want to cook simply but smartly for several days. You prepare everything in a single pan; the flavors blend beautifully during cooking, and thanks to the combination of passata, spices, and broth, the result is a dish that’s hearty yet light. Another big advantage is the shredded chicken itself—if you prepare it a day in advance, it will be even juicier and more flavorful. Then just add it to the nearly finished rice along with the beans and let everything come together briefly. The result is a dish that’s great not only fresh out of the oven, but perhaps even better the next day. It’s exactly the kind of recipe you can pack in a container, easily reheat, and serve with a simple salad on the side to keep it fresh. Practical, versatile, and ideal for days when you want a good meal without overthinking it.
Finished in 50 minutes
Serves 4
Difficulty simple
Ingredients
- 1 cup of rice (regular or whole-grain basmati)
- 2 small shallots
- 1 red bell pepper
- 1–2 celery stalks
- 1 chili pepper (to taste)
- 1–2 tablespoons olive oil
- 300–400 ml vegetable broth
- 200–300 ml tomato passata
- 200–300 g black beans (drained)
- 500 g chicken
- salt, pepper
- smoked paprika
- cumin
- garlic (fresh or dried)
- 1 package of mozzarella
- fresh herbs / lettuce for serving
Method
- In a large skillet (ideally one that’s oven-safe), heat the olive oil and sauté the finely chopped shallots until translucent. Add the chopped chili, bell pepper, and celery, and sauté the vegetables for a few minutes until they soften slightly and begin to release their aroma. At this stage, add the spices so they can release their full flavor.
- Add the dry rice to the base and sauté it briefly so it absorbs the flavors from the pan. Then pour in the passata and some of the broth, stir, and let it simmer gently under a lid. The rice will gradually absorb the liquid and soften—this takes about 15 to 20 minutes. If necessary, you can add a little more broth during cooking.
- Once the rice is almost done, stir in the black beans and shredded chicken. If desired, add a little more passata for extra juiciness. Let everything heat through for a few minutes so the flavors can blend.
- Finally, top with mozzarella—either sliced or grated—and place the pan in an oven preheated to 200 °C. Bake for about 10–15 minutes, until the cheese has melted nicely and turned golden brown.
- It’s best to prepare the pulled chicken a day in advance. Simply season the meat with salt and pepper, add a little broth, and bake covered at a lower temperature (about 160–170 °C) for about 45–60 minutes. Then simply shred it with a fork. The next day, it’s even juicier and has a more pronounced flavor, which suits this dish perfectly.
Tips and tricks
- This dish is best served with a simple, fresh salad—perhaps made with arugula, tomatoes, lemon juice, and olive oil. If you’re taking the meal to go, pack the salad separately so it stays fresh.
- A big advantage is that this rice tastes great even the next day. It will keep in the fridge for 2–3 days with no problem, and when reheating it, all you need to do is add a splash of water to keep it nice and moist.
Nutritional information
| Nutritional values | Approximate amount per serving |
| Protein | 38 g |
| Carbohydrates | 55 g |
| Fats | 18 g |
| cal | 560 kcal |
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