Mexican pan-fried gratin with mimolette


  • 160 g of chicken breasts
  • 1 onion
  • 1 clove of garlic
  • olive oil

  • 100 g semi-whole grain basmati rice
  • 1 small can of crushed tomatoes
  • 1 tablespoon(s) cumin
  • 3 pinches of cayenne pepper
  • 4 sprigs of parsley
  • 120 g canned red beans
  • 80 g canned corn
  • 50 cl of water
  • 60 g grated mimolette


  1. Peel the onion and the garlic clove. Finely chop the onion, crush the garlic clove using a garlic press. Cut the chicken into small cubes. Brown the onion for 10 minutes in 2 tbsp. tablespoon of hot oil. Add the garlic and diced chicken, continue cooking for 5 minutes, stirring regularly. Add the rice, the crushed tomatoes with their juice, the spices, the washed and chopped parsley, then the water. Add salt and pepper. Leave to simmer for 20 minutes, after 15 minutes add the red beans and corn. Mix well and continue cooking.

  2. Preheat the oven to 200°/th. 6-7. Sprinkle with mimolette and bake until the cheese is nicely browned. Serve with a green salad, for example.

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