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Sheet Pan Paneer Rice Bake

Course: Main Dishes
Nxt Gen Author: Jenna Bergener

Ingredients

  • 1 red onion diced
  • 2 tbsp curry powder
  • 4 tbsp oil
  • 300 grams basmati rice
  • 2 cans butter beans
  • 2 cans coconut milk
  • 2 chicken stock cubes
  • About 450 grams paneer depending on package size. Sometimes I use two packages
  • 1 bunch cilantro
  • 1-2 jalapeños
  • 2 tsp fresh ginger I use two frozen cubes
  • 2 cloves garlic
  • 4 limes zested and juiced

Instructions

  • Preheat oven to 400
  • Add 3/4 of the red onion, curry powder, oil, and rice to a sheet pan and mix to combine, making sure rice is coated in curry oil
  • Add undrained cans of beans, coconut milk, crumbled stock cubes, and a good pinch of salt to the pan, and stir everything until evenly combined
  • Cut paneer to bite sized chunks and add them on top of rice mixture
  • Bake for about 40 minutes, or until paneer is golden and rice is no longer super wet looking
  • Add remaining ingredients to food processor and blitz until combined
  • Add remaining red onion to the top of the bake once removed from the oven, then dollop on the green sauce, leaving some for additions later