Spicy rice casserole with chicken breast

Ingredients for 4 servings:

• 1 can of corn, approx. 285 g drained weight
• 2 red bell peppers
• 1 chili pepper(s)
• 300 g long grain rice
• 600 ml vegetable broth, instant
• 500 g chicken breast fillet(s)
• 3 tbsp oil
• salt and pepper
• Paprika powder, sweet
• 150 g Appenzeller
• 1 bunch of chives
• 3 eggs
• 200 g crème fraîche
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

very spicy due to Appenzeller and chili

Drain the corn and let it drain. Trim and wash the bell peppers, removing the seeds and membranes. Then dice them finely. Also wash, trim, deseed, and finely chop the chili pepper. Cook the rice in the vegetable stock for about 10 minutes. Drain and let cool. You won’t need the stock again afterward. Wash the chicken breast fillet, pat dry, and cut into strips. Brown it in a pan with hot oil. Season the chicken strips with salt, pepper, and paprika. Preheat the oven to 200°C (top/bottom heat). If the Appenzeller cheese isn’t already grated, grate it and set aside about 1/3 of it. Wash the chives and cut them into small rolls. Beat the eggs with the crème fraîche until smooth, then stir in 2/3 of the grated Appenzeller cheese. Combine the cooled rice with the diced bell peppers, finely chopped chili pepper, corn, chives, and chicken strips. Season generously with salt and pepper. Fold in 2/3 of the egg custard. Pour everything into a greased casserole dish, then spread the remaining egg custard and the remaining Appenzeller cheese on top. Bake for 25 minutes.