Rice Casserole with Chicken Filling

Name: Rice Casserole with Chicken Filling
Yield: 18
Ingredients: Margarine (for greasing); For the dough; 2 cups of cooked rice (340 g); 2 cups of milk (480 ml); 1 cup of all-purpose flour (120 g); 1 tablespoon of active dry yeast; 1 cup of grated Minas cheese (110 g); 1/2 cup of olive oil (120 ml); 3 eggs; 1 teaspoon of salt; For the filling; 1/4 cup of olive oil (60 ml); 1 medium onion, finely chopped (100 g); 3 cloves of garlic, minced; 1 pound of boneless, skinless chicken breast, cut into cubes (400 g); 2 medium tomatoes, finely chopped (240 g); 1 teaspoon of salt; 1/2 tablespoon of olive oil (for brushing); 1/4 cup of grated Parmesan cheese (28 g - for sprinkling)

1
Margarine (for greasing)
2
For the dough
3
2 cups of cooked rice (340 g)
4
2 cups of milk (480 ml)
5
1 cup of all-purpose flour (120 g)
6
1 tablespoon of active dry yeast
7
1 cup of grated Minas cheese (110 g)
8
1/2 cup of olive oil (120 ml)
9
3 eggs
10
1 teaspoon of salt
11
For the filling
12
1/4 cup of olive oil (60 ml)
13
1 medium onion, finely chopped (100 g)
14
3 cloves of garlic, minced
15
1 pound of boneless, skinless chicken breast, cut into cubes (400 g)
16
2 medium tomatoes, finely chopped (240 g)
17
1 teaspoon of salt
18
1/2 tablespoon of olive oil (for brushing)
19
1/4 cup of grated Parmesan cheese (28 g - for sprinkling)

Ingredients

1
Margarine (for greasing)
2
For the dough
3
2 cups of cooked rice (340 g)
4
2 cups of milk (480 ml)
5
1 cup of all-purpose flour (120 g)
6
1 tablespoon of active dry yeast
7
1 cup of grated Minas cheese (110 g)
8
1/2 cup of olive oil (120 ml)
9
3 eggs
10
1 teaspoon of salt
11
For the filling
12
1/4 cup of olive oil (60 ml)
13
1 medium onion, finely chopped (100 g)
14
3 cloves of garlic, minced
15
1 pound of boneless, skinless chicken breast, cut into cubes (400 g)
16
2 medium tomatoes, finely chopped (240 g)
17
1 teaspoon of salt
18
1/2 tablespoon of olive oil (for brushing)
19
1/4 cup of grated Parmesan cheese (28 g - for sprinkling)

Directions

1
Preheat the oven to 200°C (hot)
2
Grease a baking dish with margarine and line it with parchment paper, also greased. Reserve
3
Mix all dough ingredients in a processor until a smooth mixture is achieved (about 8 minutes)
4
Spread the dough evenly in the prepared baking dish using a spatula or wooden spoon
5
Bake at 180°C (medium) for about 40 minutes, or until a toothpick inserted into the center of the dough comes out clean
6
Prepare the filling: In a medium skillet with olive oil, sauté the onion and garlic until they are translucent (about 4 minutes)
7
Add the chicken, tomato, and salt
8
Cook until the chicken is tender (about 12 minutes) . Reserve
9
Tear off the dough from the oven without disturbing it and let it cool for about 5 minutes
10
Remove the parchment paper and invert onto a clean, dry towel
11
Remove excess moisture with a paper towel
12
Enroll the dough tightly to maintain its shape for about 5 minutes before filling
13
Unroll, place the reserved filling, and reenroll
14
Brush with olive oil and sprinkle with Parmesan cheese
15
Bake at 180°C (medium) for an additional 5 minutes, or until the cheese is melted
16
Transfer to a serving plate and serve
17
220 calories per slice
18
Note: To get 2 cups of cooked rice, prepare about 2/3 cup of uncooked rice.