Chicken & Mushroom Rice Bake
Rated 3.5 stars by 4 users
Author:
Jessica Gray
Fluffy savoury rice with mushrooms and tender chicken all baked in the one dish.
Ingredients
- 500g boneless chicken thighs
- 200g mushrooms, sliced
- 1 onion
- 2 tbsp olive oil
- 1 tsp Man Grind
-
1 tsp Man Rub
- 2 tbsp Magic Mushie Dust
- 1 1/4 cup basmati or long grain rice
- 1 chicken stock cube
- 3 cups boiling water
- 2 tsp Dijon mustard
- 1/3 cup sour cream
- Parsley to garnish
Directions
Preheat oven to 175C Fan Bake.
Finely dice onion and add to a large shallow casserole or oven safe fry pan with olive oil.
Sauté over a medium heat for 2-3 minutes to soften. Dice chicken thigh and add to pan, sauté for another couple of minutes.
Add Man Rub and Man Grind to the pan, stir to coat.
Add boiling water, mustard, Magic Mushie Dust and chicken stock cube.
Pour in rice, mix and then add sour cream give a gentle stir, cover with a lid and bake for 40 minutes or until the rice is cooked and the liquid is absorbed.
Fluff with a fork and check the seasoning, add more Man Grind if need and garnish with fresh parsley.
