Mushroom Baked Rice

Running our of ideas on what to cook, it is always great to have leftover cooked rice in the fridge. Not fried rice but baked. I must say this bake was not as cheesy as it could have been. It probably needed cheddar instead of mozzarella.

Mushroom Baked Rice

Ingredients:wp-15918852462113474873562834631865.jpg

3 cups cooked rice

1 cup shredded chicken (cooked or leftover roast)

1/2 bell pepper

1 cup frozen peas

1 cup shredded mozarella cheese (cheddar would probably taste better)

1 can mushroom soup concentrate

1 teaspoon dried oregano

Method:

  • Put aside 1/4 cup of the shredded cheese to be used as a topping.
  • Mix all the ingredients together.
  • Grease a baking dish (large enough to hold everything!).
  • Dump all the mixed ingredients into the dish & pat it down.
  • Baked in a preheated oven of 200ºC (400ºF) for 15 minutes.
  • Remove from the oven & top with the balance of the shredded cheese.
  • Bake in the oven for another 5 minutes.

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