So, I'm cooking another one of my soon-to-be-famous rice/chicken/veggies casseroles. And, in the between time, while waiting for the rice to finish cooking, I'm gonna post some stuff. See? Using my time efficiently! :) I'm changing up the recipe a little - added mushrooms, did 2 onions, put some garlic in, not gonna use bleu cheese.
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You can prep your onions/etc. the way you like, put them in the casserole, add the uncooked rice and water, *and* uncooked chicken, cover tightly with foil and bake for ~1 hour @350. Give the rice/water a stir before you add the chicken to make sure there are no dry pockets. About the same amount of time, fewer pots/pans to clean, and less babysitting the stovetop. You can sear/brown the outside of the chicken before adding, if you like. ($.02)
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And you can do that with rice that's not 'minute' rice?
I'll have to try that sometime soon, though, as an experiment! It certainly would be easier.
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Definitely without minute-rice (it's nutritionally void anyway!). If you use basmati or white or brown rice would be fine. The white rices would be done earlier, usually, but of course the brown is better for you...the brown sometimes goes to 1hr.15min. (but I'm always more concerned with the chicken being done, of course). I don't mind the time because sometimes I really love having something that I don't have to tend to as much.
Do you eat pork chops? Good that way too. Also you can use different creams-of, e.g. celery, asparagus, etc. Also also you can do beef consomme instead of cream-of-something.
Have fun!
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