Chicken Kiev With Baked Paella Rice
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Baked Paella Rice

Make this using your favourite rice
Author: an original recipe from Lavender and Lime


  • 60 mls olive oil divided
  • 1 medium onion peeled and finely chopped
  • Salt and freshly ground black pepper to season
  • 2 cloves garlic crushed
  • 100 g mushrooms sliced
  • 5 sprigs fresh thyme leaves picked
  • 200 g paella rice
  • 500 mls vegetable stock
  • 125 g frozen peas
  • 10 g fresh basil roughly chopped
  • 40 g breadcrumbs
  • 220 g mozzarella cheese grated, divided
  • 2 eggs lightly beaten
  • 115 g cherry tomatoes halved
  • Paprika for seasoning


  • Place 30mls of the oil into a sauté pan that has a lid, over a medium temperature
  • Add the onions, season and sauté until soft
  • Then add the garlic, mushrooms and thyme, and cook for 5 minutes
  • Add the rice, season generously and stir to combine
  • Cook for one minute, add the stock and bring to the boil
  • Cover with the lid, reduce the heat and simmer for 20 minutes
  • Remove from the heat and place into a large bowl, add the peas and leave to cool
  • Preheat the oven to 190°Celsius
  • Add the basil, breadcrumbs and 120g of the cheese
  • Pour the eggs in, season and then mix to combine
  • Place into a lined square baking tin, flatten the top as best as you can and put into the oven to bake for 15 minutes
  • Remove from the oven, sprinkle the remaining cheese on top, place the tomatoes on top, cut side up and season
  • Sprinkle on some paprika and drizzle the remaining olive oil on top before placing back into the oven
  • Bake for 30 minutes and then remove from the oven
  • Leave to cool slightly then remove from the tin and serve