Tuesday, February 24, 2009
~*~ Seems like a good baked rice recipe ~*~
24/2/2009
This post is to remind myself to give this recipe a try.. hohoho... excited to try out new recipes in my new toyomi oven.
http://chekyang.com/musings/tag/chicken-baked-rice/
Chicken Baked Rice
INGREDIENTS:
- 300g chicken breast meat (sliced thinly and then into chunks)
- 1 can (290g) cream of mushroom soup (Campbell’s)
- 1 can (290g) fresh milk (use the emptied Campbell’s can for measurement)
- 1 tray of fresh button or mixed mushrooms (sliced)
- 3/4 cup uncooked long-grain white rice (rinsed)
- Finely chopped garlic (1 big clove / 2 small cloves) or 1/4 teaspoon garlic powder
- 1 small onion (cubed)
- 1 small carrot (cubed)
- 1 small capsicum (cubed)
- 1 sachet dry onion soup mix (I used Erin’s cream of vegetable mix)
- 1/2 teaspoon dried thyme
- A dash of ground black pepper (optional)
- 5 tablespoons grated Parmesan cheese (quantity variable depending on individual’s preference)
PREPARATION:
- Preheat oven to 180°C. Wash chicken breasts and pat dry; set aside.
- Combine cream of mushroom soup with fresh milk and stir well to remove lumps. Set aside 1/2 cup of mixture for later.
- Mix remaining soup mixture with chopped garlic, chopped onion, ½ pack of the dry onion soup mix and rice. Optional: sprinkle some ground black pepper.
- Mix well and pour into a baking dish. (Can be a casserole dish or pyrex glass dish. Mine’s a round, 8″ diameter by 2″ depth pyrex glass dish).
- Place carrots and capsicum on rice mixture followed by chicken pieces.
Combine reserved soup mixture with mushrooms. Spread over chicken. - Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese.
- Cover tightly with aluminium foil and bake in a 180°C oven for 1 hour.
- Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed. If the dish still looks watery, you may want to increase temperature to 190 or 200°C to speed up the evaporation. Do sample from the centre of the dish to check whether rice has soaked up the soup mixture.
Alternative recipe....
http://cookbakelegacy.blogspot.com/2007/07/baked-rice.html
Ingredients:
3 cups uncooked rice, washed and drained of water
1 yellow onion, diced
1 small tin button mushrooms, sliced
1 packet ham (8 slices), cubed
2 tbsps butter
1 can mushroom soup (Campbell)
Mixture of mozarella and cheddar cheese, shredded
Method:
Melt butter in a pan and stir-fry the onions till fragrant.
Add in the mushroom and ham and stir for a few minutes.
Add in the uncooked rice and mix well.
Transfer the rice mixture into the rice cooker and add enough water to cover the ingredients. Cook for one cycle.
When rice is cooked, portion out the rice into individual baking plates and ladle in about 2-3 scoops of the mushroom soup.
Add a layer of a mixture of shredded mozi and cheddar cheese.
Bake in a pre-heated oven at 200 degree C for about 20-30 mins.
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