Coming home from work and cracking my head to think of what to cook everyday can be quite a feat.. I am always trying to find the easiest recipes to prepare. And this is also why I adore oven baked dishes. Throw them in and forget about it until the timer beeps..
Recently I came across a cream based chicken baked rice recipe but Mikka can't take too much cream (and its also not good for my waistline.. haha) so I decided to alter the original recipe a little and made mine into a tomato based one instead.
Like I said, fast and easy is my thing so I used a lot of short cuts. For those who might be interested, here's the recipe :-
Ingredients
(Serves 2-3)
- 1 cup cooked rice
- 1 onoin, diced
- 200g (white or brown) button mushrooms, sliced
- 2pcs chicken fillet (breaded or grilled) - Cooked & cut
into thick strips,
- 15g garlic butter
- 5 - 6 tbsp pasta sauce of your choice / 2 - 3 tbsp to spread over rice
- Shredded Cheese (I used emmentaler)
- White asparagus (or whatever veggie of your choice)
- Salt & Pepper
- Parsley (garnishing)
Directions
1. In a heated wok or saucepan, melt the butter. Add the sliced
mushrooms, onions and asparagus, stir-fry for a few minutes until the veggies
are soft. Add 5 - 6 tablespoons of pasta sauce and some salt to taste.
2. 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.
4. Spread some pasta sauce on top of the rice, and topped with a
layer of fried mushrooms, asparagus and onion. Place the chicken slices and top
with shredded cheese.
5. Baked in a pre-heated oven at 200°C for about 20-25 minutes,
or until all the cheese melted and is very slightly browned. Garnish with
parsley.
