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| Photo by: Yummy.ph |
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 minute
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
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.
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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.
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Photography by David Hanson │ Food Preparation by Carina Guevara │ Styling by Elaine P. Lim
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