Golden rice criollo pie with paprika chicken, sautéed spinach, and melted criollo cheese

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish about 9 x 12 inches with the butter and sprinkle in half of the breadcrumbs to coat the bottom and sides.

2. 2

   2. In a large bowl, mix the cooked rice with 2 eggs, milk, grated hard cheese, 1 tablespoon olive oil, a pinch of salt, nutmeg, and some black pepper. Set aside.

3. 3

   3. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 to 6 minutes until softened. Stir in the garlic and cook 30 seconds more.

4. 4

   4. Add the diced chicken, sweet paprika, dried oregano, the remaining salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is cooked through and lightly golden.

5. 5

   5. Add the chopped spinach to the skillet and cook for 2 to 3 minutes until wilted and the filling is moist but not watery. Remove from the heat and mix in 1 egg to help bind the filling.

6. 6

   6. Spread two-thirds of the rice mixture into the prepared dish, pressing with a spoon to form an even base and a slight rim around the edges.

7. 7

   7. Spoon the chicken, onion, bell pepper, and spinach filling over the base and spread evenly. Top with the criollo cheese.

8. 8

   8. Cover with the remaining rice mixture, spreading it gently without pressing too much. Sprinkle the remaining breadcrumbs over the top to help browning.

9. 9

   9. Bake at 200 °C / 400 °F for 25 to 30 minutes, until the top is set and deeply golden and the cheese inside has melted.

10. 10

    10. Let rest for 10 minutes before slicing. Serve hot in rectangular portions.