Hi, friends! My grandmother could turn lunch’s rice into a comforting dinner with a little sauce, vegetables, and cheese. This bake follows that practical idea. The cream should coat the grains rather than make a soup, and the cooked chicken keeps preparation simple.
- Prep
- 20 minutes
- Cook or chill
- 20–25 minutes
- Yield
- 8 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Rice mixture
- 4 cups cooked, cold rice
- 2 cups cooked shredded chicken
- 1 small carrot, grated
- 170 g drained corn (6 oz)
- ½ cup peas
- ⅓ cup chopped olives
- 2 tablespoons chopped parsley and scallions
Sauce and topping
- 200 g table cream (7 oz)
- ½ cup tomato sauce (120 ml)
- ½ cup milk (120 ml)
- 150 g shredded mozzarella (5.3 oz)
- 30 g grated Parmesan (1 oz)
- Black pepper, oregano, and salt as needed
- Butter for the dish
How to make it
- Use rice and chicken that were refrigerated promptly and kept cold. Preheat to 400°F (200°C) and butter a 20 × 30 cm dish, approximately 8 × 12 inches.
- Loosen the rice with a fork in a large bowl. Add the chicken, carrot, corn, peas, olives, and herbs.
- Mix cream, tomato sauce, and milk separately. Season with pepper and only a little salt, since the cheese and olives already add some.
- Stir about two-thirds of the sauce into the rice. Add more if dry patches remain, keeping some to spread over the top.
- Put half the mixture in the dish, add half the mozzarella, and cover with the rest of the rice. Spread the reserved sauce over the surface.
- Top with remaining mozzarella, Parmesan, and oregano. Bake for 20–25 minutes until bubbling and golden, checking that the center reaches 165°F.
- Rest for 5 minutes before serving.
Small details that help
Never use rice that has been left sitting out for hours. Keep it refrigerated until mixing and return it to heat promptly. Table cream follows the original Brazilian cream more closely; heavy cream makes a richer variation.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I leave out the chicken?
Yes, but that makes a different version. Keep the rice and vegetables moist and adjust the seasonings.
Why is it dry?
The rice may need more of the reserved sauce, or the bake stayed in the oven too long. The center should be moist before baking.
Can I freeze leftovers?
Cool and refrigerate promptly, then freeze in sealed portions if needed. Thaw in the refrigerator and reheat thoroughly to 165°F.