Ingredients
1 1/2 cups uncooked rice, rinsed and drained
Water to cook rice
5 garlic cloves
200g (white or brown) button mushrooms, sliced
200g chicken fillet, cubed
15g butter
a few tablespoons uncooked Campbell’s cream of mushroom soup
Shredded Mozzarella Cheese
Shredded Cheddar Cheese (I use mild red cheddar)
Salt & Pepper
Parsley (garnishing)
Method
In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, stir-fry for a few minutes until the surface of the chicken pieces is white.
Add the washed uncooked rice, salt and black pepper to taste. Stir well. Transfer contents of wok/pan to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish.
Spread some mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
Baked in a pre-heated oven at 200°C (392°F) for about 20-25 minutes, or until all the cheese melted and is very slightly browned. Garnish with parsley.
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