Family Creamy Rice Bake with Mild Mustard Chicken, Leeks, and Crispy Cauliflower Cheddar Topping

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish.

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   2. Toss the diced chicken with 1 tablespoon olive oil, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   3. Heat a large skillet over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring a few times, until lightly colored on the outside. It does not need to be fully cooked at this stage. Remove and set aside.

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   4. In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the yellow onion, leeks, and garlic. Cook over medium heat for 6 to 8 minutes until soft and fragrant.

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   5. Add the all-purpose flour and stir for 1 minute to create a light base. Add the Dijon mustard and dried thyme. Gradually pour in the chicken broth and milk, stirring to prevent lumps.

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   6. Stir in the long-grain rice, 80 g / 3/4 cup of the shredded cheddar, the sour cream, 1/2 teaspoon salt, and the remaining black pepper. Cook for 2 minutes, stirring, until the mixture is smooth and evenly combined.

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   7. Return the browned chicken to the skillet and mix well so it is evenly distributed in the sauce with the rice and leeks.

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   8. Transfer the mixture to the baking dish and spread evenly. Cover tightly with aluminum foil and bake at 190 °C / 375 °F for 30 minutes.

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   9. Meanwhile, combine the finely chopped cauliflower with the breadcrumbs, the remaining shredded cheddar, 1/4 teaspoon salt, and the fresh parsley in a bowl.

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    10. Remove the dish from the oven, uncover carefully, and scatter the cauliflower cheddar mixture over the top. Return to the oven, uncovered, at 220 °C / 425 °F for 15 to 18 minutes, until the topping is golden, crisp, and the cauliflower is tender.

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    11. Let the casserole rest for 5 minutes before serving so the rice can finish setting and the sauce can thicken slightly.