Chicken And Mozzarella Rice Bake

• 3 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 clove garlic, crushed
• 1 medium carrot, finely chopped
• 1 None celery stick, thinly sliced
• 1/4 cup long-grain rice
• 1/2 cup chicken stock
• 3/4 cup frozen peas
• 1 lb boneless skinless chicken thighs, cut into 3/4 inch pieces
• 2 cups jarred tomato pasta sauce
• 1 1/3 cups grated mozzarella cheese
• 2 tbsp chopped fresh parsley

1. Heat 2 tbsp of the oil in a medium saucepan on medium heat. Add onion, garlic, carrot and celery. Cook, stirring, 3-4 mins, or until softened. Add rice. Cook, stirring, 2-3 mins or until well blended.
2. Add stock; bring to a boil. Reduce heat to low; cover and simmer 10-12 mins, or until liquid is absorbed. Remove from heat. Stir in peas. Cover and let stand 5 mins.
3. Preheat the oven to 350u0b0F. Spoon rice mixture into a 2 quart baking dish; smooth the top with a spatula.
4. Heat remaining 1 tbsp oil in a clean saucepan on medium heat. Add chicken. Cook, stirring, 3 mins or until browned. Add pasta sauce; bring to a simmer. Pour sauce mixture over rice in dish. Sprinkle mozzarella and parsley evenly over top.
5. Bake 15-20 mins, or until cheese is golden brown. Remove from oven. Let stand 5 mins before serving.

vegetable oil, onion, clove garlic, carrot, celery, longgrain rice, chicken stock, frozen peas, chicken thighs, pasta sauce, mozzarella cheese, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22212 (may not work)