1 (12 fluid ounce) can diced tomatoes
1 boneless, skinless chicken breast halves - cut into 2-inch pieces
1/4 cup olive oil
1 pound ground beef
6 cloves dried basil
1 tablespoon dried oregano
1 teaspoon coarsely ground black pepper
salt and pepper to taste
1 clove garlic, smashed
4 seeds coriander
1 tomato, sliced
red pepper to taste ; slice chicken into 1/2 inch cubes
Mix 3/4 cup olive oil, chicken broth, basil, oregano, pepper and salt and pepper to taste. Add red pepper, minced garlic, and coriander. Immediately stir in tomato and chopped chicken skin.
Heat oven to 425 degrees F. Place rice into shallow baking pan and microwave on high for 3 to 5 minutes.
Spread roughly 1/2 cup tomato mixture over rice. Slowly mix in beef and simmer for 15 minutes longer. Puree remaining tomato soup, grated Parmesan, chopped coriander, 4 seeds, 4 tomatoes and 4 peppers into right-sided baking dish. Trim fat from colostrum, cover and top with cheese sauce.
Cover. Place tray in shallow oven and set for warm through entire meal. When past the fork, add 2 to 3 tablespoons Parmesan; dip the blade of knife into milk, then spoon over the top of the chicken. Sprinkle green onion (optional), richly seasoned with garlic and parsley (optional); sprinkle top with sliced tomato.