Chicken and rice casserole

Ingredients for 4 servings:

• ½ liter chicken broth
• 250 g rice (short-term rice)
• 500 g turkey schnitzel
• 2 tbsp butter
• 120 g Gouda, medium-aged, freshly grated
• 4 tbsp raisins, as desired
• 3 tbsp almonds, roughly chopped, to taste
• Salt
• 2 tbsp curry
• 1 pinch(s) cumin
• Pepper from the mill
• 1 small can of tomatoes, 400 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Bring the broth to a boil and cook the rice for five minutes. Cut the turkey cutlets into very thin strips. Heat a tablespoon of butter in a pan and brown the meat strips in batches over medium heat. Mix the rice with the meat, half of the cheese, the raisins, and the chopped almonds. Season with salt, curry, cumin, and pepper. Preheat the oven to 220°C. Drain the tomatoes in a sieve, roughly chop them, and fold them into the rice mixture. Grease a baking dish with the remaining butter. Pour in the rice mixture and sprinkle with the remaining cheese. Bake the casserole on the middle rack of the oven for 15-20 minutes, until the cheese is melted and golden brown. Serve with fresh salad. Note: I don’t add raisins or almonds to the casserole. I always use a can of chopped tomatoes and add the juices. This prevents the casserole from becoming too dry.