Bought a rotiserrie black pepper chicken yesterday and as usual, we couldn’t finish it. There are many great ways to use leftover chicken. You can add them to casseroles, noodles, wraps, soup, fried rice, sandwiches, etc etc… For our dinner tonight, I added it to baked rice.
Ingredients (serves 4)
(A) 5 cups cooked rice or mixed grains (I use mixed grains)
(B) – FOR THE RICE (you may use frozen mixed vegetables)
1 small carrots, cubed
100 gms string beans, cut into 2cm length
3 cloves garlic, minced
salt and pepper to taste
(C) – FOR THE SAUCE
100 gms fresh mushrooms (button or Portobello), chopped coarsely
1 large onion, chopped coarsely
2 cloves garlic, minced
200 ml stock (vegetable or chicken stock)
250 ml fresh milk
salt & pepper to taste
2 tablespoon plain flour dissolved in 80ml water
(D) – FOR THE TOPPING
Some shelled fresh shrimps or grilled & sliced chicken breast meat (own preference)
200 gms parmesan or cheddar cheese or mixture of both
– FOR THE RICE
Heat 1.5 tablespoon olive oil or melted butter in a pan. Lightly fry minced garlic until fragrant, then toss in carrots and beans and stir-fry for 3 minutes. Add salt and pepper to taste. Turn off heat and combine well with cooked rice or mixed grains.
– FOR THE SAUCE
In a saucepan, heat 2 tablespoon olive oil or melted butter. Fry onions and garlic until fragrant. Add mushrooms and fry for a further 3 mins until mushrooms are tender. Add stock and milk and bring to a boil. Lastly, stir in plain flour mixture until sauce is thickened. Add salt and pepper to taste.
– PUT RICE TO BAKE
Put rice in a large casserole or several smaller ones. Place shrimps or sliced chicken breast meat on top of rice. Spoon mushroom sauce evenly over the rice and sprinkle some grated cheese on top. Bake in a preheated oven at 200°C for 15-20 mins until golden brown. Serve warm.
FRAGRANT CREAMY CHEESY BAKED RICE, yummy !