Family Creamy Rice Casserole with Lemon Chicken, Green Beans, and Cheesy Corn Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   In a bowl, mix the chicken with 15 ml / 1 tbsp olive oil, sweet paprika, half of the dried thyme, 15 ml / 1 tbsp lemon juice, half of the salt, and a little black pepper. Let it sit for 10 minutes.

3. 3

   Heat a wide pot or deep skillet over medium-high heat. Add 15 ml / 1 tbsp olive oil and brown the chicken for 4 to 5 minutes, stirring, until it loses its raw color. It does not need to cook through. Transfer to a plate.

4. 4

   In the same pot, melt the butter over medium heat. Add the onion and cook for 4 minutes until soft. Stir in the garlic and cook for 30 seconds.

5. 5

   Add the rinsed rice and stir for 1 minute to coat it well in the fat. Pour in the chicken broth and milk, then add the remaining dried thyme, lemon zest, remaining lemon juice, remaining salt, and black pepper to taste. Bring to a gentle boil.

6. 6

   Once boiling, add the green beans and the browned chicken with any juices. Mix well, reduce the heat, and cook for 12 minutes, stirring once or twice, until the rice is partly tender and still saucy.

7. 7

   Transfer the rice, chicken, and green bean mixture to the baking dish and spread it evenly.

8. 8

   In another bowl, mix the corn kernels, fine cornmeal, plain yogurt, egg, and 90 g / 3 oz of the shredded cheddar cheese until you have a thick, moist mixture.

9. 9

   Drop spoonfuls of the corn mixture over the casserole and gently spread to cover most of the surface. Sprinkle the remaining 50 g / 2 oz shredded cheddar cheese on top.

10. 10

    Bake for 25 to 28 minutes at 200 °C / 400 °F, until the crust is golden, the cheese is bubbling, and the rice is fully tender.

11. 11

    Let the casserole rest for 8 minutes before serving so the texture can set. Serve hot.