Monday, 1 May 2017

Cheesy Baked Rice with Chicken & Mushrooms



This dish had been in my mind for so long.  Finally, I had made it and satisfied with the outcome and today I wish to share the recipe with all of you.  The steps are quite straight forward and not complicated, as long as you have a rice cooker and an oven.

For those who does not like chicken meat, you may substitute with seafood or even make it fully vegetarian with your preferred vegetables for example - broccoli, cauliflower, tomatoes, carrots, etc.  I also had added in some mixed vegetables in this recipe together with the chicken meat and button mushrooms.  They blend in well.

I noticed most of other bloggers preferred creamy mushroom soup as their top layer, but I would like to try on other flavor - creamy chicken soup instead.  It had enhanced the oomph of the chicken meat overall, no regret of my curiosity! Haha!

My tester at home had fallen in love with this dish, guess, this dish will be in high demand in the future.

Ingredients

2 or 2 1/2 cups of uncooked rice
300 g chicken fillet, cut into medium size cubes
120 g button mushrooms, sliced 
200 g mix vegetables
6 to 8 cloves of garlic, minced
3 tbsp of olive oil
Salt and coarse black pepper to taste
Water to cook the rice
1 can of Campbell's Cream Chicken Soup (you may use Cream Mushroom Soup)
200 g shredded cheese (you may use cheddar or mozzarella)
Some chopped parsley for ganishing


Instructions

1.   Preheat oven to 200 Celsius degree.
2.   Wash and drain the rice, set a side.
3.   Heat-up a skillet or a wok with the olive oil, saute minced garlic
4.   Add in mushrooms, follow by chicken cubes.
5.   Add in drained rice and continue to toss and fry and lastly add in mix vegetables, make sure it did not over-cooked.
6.   Season with salt and black pepper, off heat and transfer them into the rice cooker.
7.   Add water into the rice cooker, like how you used to cook rice.
8.   Once rice are cooked, transfer the rice mixture into the baking ramekin or dish evenly.
9.   Top the rice with the cream chicken soup evenly follow by the shredded cheese on top.
10.  Baked for 15 to 20 minutes or until it turn golden in color.
11.  Sprinkle some chopped parsley on top and serve.

Above ingredients serves 4















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