Cheesy Baked Rice

Serves 4 - 6

1 medium sized oven friendly bowl/ medium sized aluminium tray

2 pieces of chicken breast, skinless, cut into slices

(can be replaced with sausages, ham or pork)

5 - 6 stalks of asparagus, chopped into quarters

(can be replaced with broccoli, carrots or no veg)

Shredded Mozzarella Cheese

Shredded Cheddar Cheese (I use mild red cheddar)
(cheeses can also be substituted by your daily craft cheese for bread)
 
1 can mushroom soup (prefably Cambell's)
 
5 garlic cloves (optional if you do not like the taste)
 
15g butter
 
Salt and pepper
 
1 1/2 cup uncooked rice
 
A handful of fresh white button mushrooms (optional)
 
Directions:
 
1. Wash and rinse rice until water runs clear.


2. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, saute for a few minutes until the surface of the chicken pieces is white.

3. Add the washed rice, salt and black pepper to taste. Stir well.

4. Wait for the rice mixture to cool, then transfer 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).

5. 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.

6. Smear whole can of mushroom soup sauce on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.

7. Place mushroom-chicken on top cheese, scatter veggies on top theses. Top the ingredients with another layer of cheeses.

8. Baked in a pre-heated oven at 200C (392F) for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with parsley.

9. Serve with a light soup to balance with the baked rice. e.g. minestrone, vegetable soup...