Pinoy Cheesy Chicken Mushroom Baked Rice

Equipment: Oven, Rice Cooker, Stove, Weighing Scale

Ingredients

• White rice (uncooked) — 300g (1.5 cups)
• Water — 450g (1.8 cups)
• Chicken breast (boneless, cut into bite-sized cubes) — 400g (400 grams)
• Canned button mushrooms (sliced) — 150g (1 small can)
• Garlic (minced) — 15g (4 cloves)
• Red onion (chopped) — 80g (1 medium onion)
• Butter or cooking oil — 30g (2 tbsp)
• All-purpose cream — 250g (1 pack (250 ml))
• Soy sauce — 20g (1.5 tbsp)
• Quickmelt or processed cheese (grated) — 120g (1 cup)
• Salt — 3g (0.5 tsp)
• Ground black pepper — 2g (0.5 tsp)

Method

1. Rinse the uncooked white rice under cold running water until clear. Combine rice and water in the rice cooker and cook until done.
2. Heat the butter or cooking oil in a pan on the stove over medium heat.
3. Add minced garlic and chopped onion to the pan; sauté for 2 minutes until fragrant and soft.
4. Add the cubed chicken breast and sauté for 5 to 7 minutes until cooked through and lightly browned.
5. Stir in the sliced button mushrooms and cook for an additional 2 minutes.
6. Season with soy sauce, salt, and ground black pepper. Reduce stove heat to low.
7. Pour in the all-purpose cream and add half of the grated cheese (60g). Stir gently and simmer for 2 to 3 minutes until the sauce thickens.
8. Spread the freshly cooked warm rice evenly across the bottom of an oven-safe casserole dish.
9. Pour the creamy chicken and mushroom sauce evenly over the bed of rice.
10. Top evenly with the remaining grated cheese (60g).
11. Bake in a preheated oven at 175°C for 12 to 15 minutes, or until the cheese topping is completely melted and lightly bubbling.
12. Remove carefully from the oven, let rest for 3 minutes, and serve warm.

Serving

Serve hot with a side of fresh tomato slices or a quick cucumber ensalada to balance the rich, creamy sauce.

Storage

Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat thoroughly in an oven at 160°C or on the stove with a splash of water/milk to keep moist.

Nutrition per serving

Estimated — not lab-verified.

Allergens

Dairy, Milk, Soy, Gluten (inferred from ingredients)

This recipe was low-heat adapted to stay within the 185°C equipment limit.