Tomato rice gratin

Cut the stem of the tomato horizontally and use a spoon to scoop out the flesh inside to make a container. Lightly drain the liquid from the container and sprinkle with salt and coarsely ground black pepper. Roughly chop the hollowed out flesh

Cut the mushrooms into 5mm wedges, roughly chop the onion, cut the potatoes into 1cm cubes, and cut the green beans into 1cm pieces

Bring A to a boil, add 2 in order and stir fry, sprinkle with salt, add the sautéed chicken breast and rice and stir fry. Once the rice is loosened, add the tomato pulp chopped in 1

When the moisture from the tomatoes has evaporated, add B and stir-fry, then pack into the container containing the tomatoes from step 1

Place C in the oven in order and bake for 7-8 minutes at 200℃, then reduce the temperature to 160℃ and bake for 3 minutes. Once cooked, place on a plate and sprinkle with parsley