Rice Casserole with Chicken

Peel and finely dice the onion. In a saucepan, sauté in hot oil. Add the long grain rice. Drain tomatoes in a sieve, chop coarsely, remove seeds and add with the juice to the long-grain rice form. pour clear soup. Swell long grain rice with closed lid for about 25 minutes at medium heat. Check in between to see if there is still enough liquid.

Finely chop tarragon leaves. Heat butter, sprinkle with flour and cook for about 1 minute. Extinguish with milk and whipping cream, make 5 minutes, season with tarragon, salt, pepper and juice of a lemon and cool.

In the meantime, for the ragout, clean the leeks, rinse and divide into 1, 5 cm wide rings. Blanch in boiling salted water, cool and drain well. Cut mozzarella into thin slices.

Preheat electric stove to 200 °C. Rinse cooled chicken, dry and cut into 1 cm cubes. Fry in oil on all sides, season with salt and paprika powder, remove from the frying pan and mix with the béchamel sauce.

Grease a large gratin dish. Season long grain rice with salt, pour into the dish, smooth out. Spread the ragout evenly on top. Place leek rings on top and top with mozzarella slices. Bake in the oven on the lowest rack for 40 min. until the casserole is golden. Rest for 5 minutes, cut.

Serve with: Semi-dry Riesling

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