Spicy Chicken and Vegetable Rice Bake with Feta and Mascarpone

Ingredients

• 400 g chicken breast
• 200 g rice
• 100 g mascarpone
• 100 g feta cheese
• 200 g potato
• 100 g corn kernels
• 150 g tomato
• 100 g green bell pepper
• 150 g cabbage
• 1 piece avocado
• 1 piece red chili pepper
• 100 g kimchi

Cooking instructions

1. Prepare Ingredients — Preheat oven to 190°C (375°F). Dice chicken breast into bite-sized pieces. Peel and cube potatoes. Chop cabbage, bell pepper, tomato, and chili. Drain corn. Slice avocado and set aside for garnish.
2. Cook Rice and Chicken — Cook rice in salted boiling water until just tender but firm. In a skillet, sauté chicken pieces until lightly browned and cooked through. Remove and set aside.
3. Sauté Vegetables and Kimchi — In the same skillet, sauté potatoes for 5 minutes, then add cabbage, bell pepper, tomato, corn, chili, and kimchi. Cook for another 5 minutes until vegetables soften.
4. Combine and Mix — In a large mixing bowl, combine cooked rice, chicken, sautéed vegetables and kimchi. Stir in mascarpone cheese until creamy and evenly mixed. Add half of the crumbled feta cheese and mix gently.
5. Bake the Casserole — Transfer the mixture to a greased baking dish. Sprinkle remaining feta cheese evenly on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes to brown the top.
6. Serve with Avocado — Remove from oven and let rest 5 minutes. Serve warm, garnished with fresh avocado slices on top.