I modified my mom’s baked rice recipe to make what I call, Chicken tomato bake.
Basically, pan fry diced chicken, celery and leeks in olive oil till the vegetables are soft and the chicken is brown on both sides. Add in mushrooms and continue frying for around 2 minutes. Pour in a can of tomatoes, mix in some fresh parsley and season with salt and pepper. As is the case with baked rice, place cooked rice in a baking dish and pour in the chicken tomato mixture. Spoon in a layer of creme fraiche and sprinkle lots of cheese on top. Interestingly, we found out that if you use mild cheeses like mozzarella, you get a nice layer of melted bubbling cheese on top. But if you use medium cheeses like cheddar, you get a crispy layer of cheese. Anyway, bake in the oven at 200 degrees for around 15 minutes or till the cheese is brown.