I was thinking doing an egg batter and bake ’em in the rice, but I dunno about whether the rice would crispy up like I’d like. Anybody got any suggestions? – Because the wife just walked in.
[UPDATE: I tried to do an egg batter, but the rice and cheese didn’t stick, so I just dumped the rice and cheese and egg into the cast iron pot , let it cook up, then tossed it in the oven to broil with the chicken. I’ll let you know if it was awful.]
[Another UPDATE: My wife told me to cook the rice/cheese/egg mix in a ceramic pan next time so that she wouldn’t have to peel tin foil off of the last few bits remaining, so I’m going to say: not-awful.]
Put it under the broiler once it’s nearly done?
If you had more time, I’d say egg batter and puree’ the rice ..
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Hmmm. Roast the chicken, and fry the rice in an egg (or two) and add random frozen vegetables and some teriyaki or soy/tamari to taste, serve as a side to the chicken. Fake-Asian cuisine..
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Mew
Midwest insta-caserole:
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Pre-heat oven to 350.
Layer in baking dish:
rice
chicken
canned cream-of-whatever soup
rice
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Top rice layer should be thin enough you can see soup.
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Bake at 350 for 45 minutes.
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Mew
cream of mushroom
this also works with brown pork chops
Does anyone eat cream of mushroom soup on its own? I’ve got a lot of recipes using it as an ingredient, but I’ve never said, “Mmm, I think I’ll have a nice hot bowl of cream of mushroom soup!”
Is pizza an option?
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I’m guessing not, but if I had chicken and rice, I’d just do a stir fry and have a chicken bowl.
Moe, dude, one word. Well, three.
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Pyrex
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Coconut oil.
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Ger yourselves some Pyrex baking dishes, give ’em a thin layer of coconut oil, almost nothing sticks. Available cheap, around here, at any resale shop, although the older ones aren’t necessarily microwave safe.
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Mew
That’s a good sign, when “next time” is baked into* the constructive criticism.
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*yeah, I went there.