CREAMY BAKED CHICKEN RICE

Ingredients:

2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
1	tsp	chopped garlic
1	cup	chopped onions
1	kg	MAGNOLIA CHICKEN STATION THIGH FILLETS, cut into cubes
1 (100 g)	pc	potato, peeled and cubed
1 (100 g)	pc	carrot, peeled and cubed
2	pc	PUREFOODS CHORIZO BILBAO STYLE, sliced
1	cup	frozen green peas
2	cups	chicken stock
1 ( 250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
		iodized fine salt and pepper to taste
5	cups	cooked rice
1	cup	grated MAGNOLIA QUICKMELT CHEESE

*chicken stock: Make by dissolving chicken cube in hot water or by boiling chicken bones

Procedure:

Preheat oven to 350°F.
Melt butter in a sauce pan. Sauté garlic, onions, chicken, potato and carrot.
Add chorizo and peas. Mix well. Pour chicken stock. Simmer until chicken and vegetables are cooked then add cream. Season with salt and pepper.
Transfer rice to a baking dish then spread chicken mixture. Sprinkle with cheese. Bake until cheese melts.

Makes 10 servings.

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