Tired of rice toppings and fried rice? Try this new and easy way to use leftover rice.
1 can cream of mushroom soup
1/4 cup coconut milk (gata)
1/3 cup water
3 tablespoons butter
2 tablespoons oil
3 cloves garlic, chopped
1/2 onion, chopped
1 chicken, (use boneless chicken breast), cubed
6 pieces fresh button mushrooms, sliced
2 teaspoons curry powder
1 large tomatoes, sliced into chunks
3 cups day-old cooked rice
mozzarella cheese, grated
In a bowl, mix condensed cream of mushroom soup, coconut milk, and water. Use a whisk to make the mixture smooth. Set aside.
Sauté garlic and onion in butter and oil. When onions are translucent and garlic is fragrant, add cubed chicken pieces. Cook through, then add mushrooms, curry powder, and tomato chunks. Mix well.
Add rice and coat with the curry. Pour in liquid mixture and mix well.
Heat through. The rice mixture should have a creamy consistency, like risotto. Season with salt and pepper to taste.
Transfer rice mixture to an oven-proof dish then top with grated mozzarella cheese. Place dish inside a preheated 350°F oven for 10 minutes until cheese melts or microwave on medium-high for 2 to 3 minutes until cheese is melted and bubbly. Serve hot.
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