Baked Chicken and Mushroom Rice

Perfect to prepare on busy—or lazy—days. With this, you have a delectable and sophisticated dinner in mere minutes. No one will guess how simple it is to make!


Serves 4 Prep Time 3 minutes Cooking Time 20 minutes

1/4 cup sliced red onions
2 tablespoons extra virgin olive oil
1 1/4 cups uncooked rice
1/8 cup white wine (optional)
2 chicken breasts, cut into long strips, about 1-inch thick
1 can mushroom soup plus an equal amount of water
1/4 cup Mozzarella cheese for topping

1  In a deep pan, sauté onions in olive oil until tender but not brown.

2  Add the rice and make sure all the grains are completely coated in oil. Let them “toast” for 1 minute.

3  Stir in the wine and let the grains absorb the liquid before adding the chicken and soup-water mixture. Simmer gently until rice is cooked through, around 10 minutes.

4  Place in small, individual containers and top with cheese. Bake in a preheated 350ºF oven for 10 minutes. Serve immediately.

Photography by David Hanson │ Food Preparation by Carina Guevara │ Styling by Elaine Lim

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