This chicken rice with tomato, basil and mozzarella is the kind of meal you turn to when you want something quick, comforting and full of flavour. Juicy chicken, soft rice and a rich tomato base come together in one pan, finished with melted mozzarella for that perfect cheesy finish.
The original recipe appeared in the February 2023 Delicious magazine.
The end result has the unmistakable delicious fresh flavour combination of tomato, basil and mozzarella. Add to that, olives, peppers, pesto and chicken with rice, and you have a dish that's guaranteed to banish the last remnants of those winter blues.
Honestly, this is one of those dishes that you will enjoy any time of the year...we enjoy it outside in the garden with a glass (or 2!) of white wine...when the sun's shining!!
Tips
- Time saver - use shop bought pesto, if you like - mix 1 tbsp basil pesto with 1 tbsp extra virgin olive oil to loosen it and make it easier to drizzle.
- Optional variations:
- Creamy version - stir through some cream or mascarpone at the end of step 3.
- Vegetable loaded version - add chunks of courgette, chopped green beans, shredded kale or baby spinach.
- Chicken and chorizo version - substitute some of the chicken for slices of chorizo.
- This chicken rice with tomato, basil and mozzarella recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - but thighs are juicier and add more flavour.
Long grain rice works best.
Yes - it'll keep in the fridge for 2 to 3 days and can be reheated with a splash of water, but is best eaten fresh for texture.
Stir occasionally and use enough liquid.
Yes - however, the texture of the rice may soften slightly.
Yes - but it adds a creamy, cheesy finish.
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How to make this Chicken Rice with Tomato, Basil and Mozzarella
Ingredients
- 3 tbsp olive oil
- 500g skinless boneless chicken thighs, roughly chopped
- 1 onion (approx. 120g), chopped
- 1 red pepper, deseeded and chopped
- 1 red chilli, deseeded and sliced (optional)
- 4 cloves garlic, sliced
- a pinch of salt
- 125ml white wine
- 1 bay leaf
- 2 thyme sprigs
- 400g tin chopped tomatoes
- 600ml chicken stock (made using a stock pot or cube)
- 50g pitted black olives
- 350g long grain rice
- 125g ball mozzarella, drained and torn
For the pesto (see Tips):
- 1 tbsp pine nuts
- half a clove of garlic
- 15g parmesan, finely grated
- half a bunch of basil, chopped, plus extra leaves to garnish
- 80ml olive oil
- salt and freshly ground black pepper
- a dash lemon juice or cider vinegar
Instructions
- Put a large saucepan or casserole (one with a lid) over a medium high heat and add a 2 tbsp of the olive oil. Add the chicken and cook for 3 to 5 minutes, stirring occasionally, until browned all over, then transfer to a plate or bowl, and set aside.
- Add the other tbsp of olive oil to the pan followed by the onion, pepper, chilli (if using) and garlic, with a pinch of salt. Turn the heat down to low medium and cook for 10 minutes, stirring frequently.
- Put the chicken back in the pan along with the wine and herbs. Bring to a simmer and cook for 3 minutes until reduced by half, then add the chopped tomatoes, stock and olives. Turn the heat to low, cover and simmer for 10 minutes. Stir in the rice and simmer for a further 10 minutes uncovered.
- Meanwhile, see Tips for using shop bought basil pesto, or make the pesto by grinding the pine nuts, garlic, parmesan and chopped basil into a paste in a pestle and mortar (or pulse briefly in a small food processor). Stir in the oil, then taste and season with salt, pepper and a dash of lemon juice or cider vinegar.
- Scatter the mozzarella over the rice, then cover and leave to gently cook for a final 5 minutes. Drizzle over the pesto, garnish with basil leaves and serve.
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Chicken Rice with Tomato, Basil and Mozzarella
Ingredients
- 3 tbsp olive oil
- 500 g (1.1 lb) skinless boneless chicken thighs roughly chopped
- 1 onion (approx. 120g) chopped
- 1 red pepper deseeded and chopped
- 1 red chilli deseeded and sliced (optional)
- 4 cloves garlic sliced
- a pinch of salt
- 125 ml (½ cup) white wine
- 1 bay leaf
- 2 thyme sprigs
- 400 g (14.1 oz) tin chopped tomatoes
- 600 ml (2 ½ cups) chicken stock (made using a stock pot or cube)
- 50 g (1.8 oz) pitted black olives
- 350 g (12.3 oz) long grain rice
- 125 g (4.4 oz) ball mozzarella drained and torn
For the pesto (see Notes):
- 1 tbsp pine nuts
- half a clove of garlic
- 15 g (0.5 oz) parmesan finely grated
- half a bunch of basil chopped, plus extra leaves to garnish
- 80 ml (⅓ cup) olive oil
- salt and freshly ground black pepper
- a dash lemon juice or cider vinegar
Instructions
- Put a large saucepan or casserole (one with a lid) over a medium high heat and add a 2 tbsp of the olive oil. Add the chicken and cook for 3 to 5 minutes, stirring occasionally, until browned all over, then transfer to a plate or bowl, and set aside.
- Add the other tbsp of olive oil to the pan followed by the onion, pepper, chilli (if using) and garlic, with a pinch of salt. Turn the heat down to low medium and cook for 10 minutes, stirring frequently.
- Put the chicken back in the pan along with the wine and herbs. Bring to a simmer and cook for 3 minutes until reduced by half, then add the chopped tomatoes, stock and olives. Turn the heat to low, cover and simmer for 10 minutes. Stir in the rice and simmer for a further 10 minutes uncovered.
- Meanwhile, see Notes for using shop bought basil pesto, or make the pesto by grinding the pine nuts, garlic, parmesan and chopped basil into a paste in a pestle and mortar (or pulse briefly in a small food processor). Stir in the oil, then taste and season with salt, pepper and a dash of lemon juice or cider vinegar.
- Scatter the mozzarella over the rice, then cover and leave to gently cook for a final 5 minutes. Drizzle over the pesto, garnish with basil leaves and serve.
Notes
- Time saver - use shop bought pesto, if you like - mix 1 tbsp basil pesto with 1 tbsp extra virgin olive oil to loosen it and make it easier to drizzle.
- Optional variations:
- Creamy version - stir through some cream or mascarpone at the end of step 3.
- Vegetable loaded version - add chunks of courgette, chopped green beans, shredded kale or baby spinach.
- Chicken and chorizo version - substitute some of the chicken for slices of chorizo.
- This chicken rice with tomato, basil and mozzarella recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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