Tomato rice gratin

Cut the tomatoes horizontally and hollow out the flesh inside with a spoon to make a bowl. Lightly remove the moisture from the container and sprinkle with salt and coarsely ground black pepper. Chop the hollowed out contents roughly.

The mushrooms should be 5mm wide comb-shaped, coarsely chop the onions, 1cm chop the potatoes, and 1cm wide beans.

Heat A, add 2 in order and stir-fry, sprinkle with salt, add sauteed chicken breast and rice, and stir-fry. Once the rice is loosened, add the tomato pulp that you had chopped in 1.

Once the tomatoes are running out of water, add B, stir-fry, and stuff them in the tomato bowl in 1.

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