← Nouns Cooking · American

Ingredients

• 3 tbsp Butter
• 1 Onion, diced
• 150 g Mushrooms, sliced
• 2 cloves Garlic, minced
• 3 tbsp Plain (all-purpose) flour
• 600 ml chicken stock
• 250 ml Milk
• 1 tsp Salt
• ½ tsp Black pepper
• ½ tsp Dried thyme
• 1 tsp Garlic powder
• 200 g long-grain white rice, rinsed
• 700 g Chicken breast, cut into 2.5 cm pieces
• 150 g frozen peas and diced carrots
• 100 g Cheddar, grated
• 1 tbsp Parsley, chopped

Method

1. Heat the oven to 190°C (170°C fan, 375°F) and butter a 23 x 33 cm baking dish.
2. Melt the butter in a saucepan over medium heat and cook the onion and mushrooms for 5 min, until soft. Add the garlic, then stir in the flour and cook for 1 minute.
3. Gradually whisk in the stock and milk and simmer for 2–3 min, stirring, until lightly thickened. Season with the salt, pepper, thyme and garlic powder.
4. Spread the rice over the base of the dish, scatter over the chicken and frozen vegetables, then pour the sauce over and give it a stir so the rice is evenly covered.
5. Cover tightly with foil and bake for 50 min. Uncover, check that the rice is nearly tender, scatter over the cheddar and bake for 10–15 min more, until the rice is soft, the cheese is bubbling and the chicken reaches 75°C (165°F).
6. Let it rest for 5 min, then scatter with parsley and serve.

Tips

• A tight foil seal matters: if steam escapes, the rice stays hard. Add a splash of hot stock if it looks dry when you uncover it.
• Brown or wild rice blends need about 20 min longer covered.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Spend With Pennies Taste of Home