Family Baked Rice Pie with Chicken, Pumpkin and Golden Mozzarella

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon sweet paprika, and a little black pepper. Roast for 20 minutes, stirring halfway through, until tender and browned on the edges.

2. 2

   Meanwhile, heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and brown the chicken with 1/2 teaspoon salt, the rest of the sweet paprika, dried thyme, and black pepper for 5 to 6 minutes, until no longer pink. Transfer the chicken to a plate.

3. 3

   In the same skillet, reduce to medium heat and add the onion. Cook for 4 minutes until softened. Add the garlic and cook 30 seconds more, stirring so it does not burn.

4. 4

   Add the uncooked rice to the skillet and stir for 1 minute so it is well coated in the pan juices. Pour in the hot chicken broth and cook for 10 minutes over medium heat, stirring occasionally, until the rice absorbs some liquid but is still quite loose.

5. 5

   Add the cooking cream, butter, spinach, lemon zest, half of the mozzarella, and half of the Parmesan. Stir until the spinach wilts and the mixture turns creamy. Fold in the browned chicken and roasted pumpkin. Taste and adjust with the remaining salt if needed.

6. 6

   Transfer the mixture to a baking dish about 9 x 13 inches. Sprinkle the remaining mozzarella, the remaining Parmesan, and the breadcrumbs evenly over the top.

7. 7

   Bake at 200 °C / 400 °F for 18 to 20 minutes, until the top is bubbling and golden. If you want deeper color, broil for 1 to 2 minutes, watching closely.

8. 8

   Let it rest for 5 minutes before serving so the pie can set slightly and be easier to portion.