Curry Baked Rice

It's a yummy creation! OCT said it reminded him of the baked rice in Swanson and NYDC. Yes, baked rice has been our favorite entree in these 2 restaurants. I wonder why it took me so long to try this very simple and do-able entree at home. Anyway, better late than never.

Present to you, my latest fusion creation :

Curry Baked Rice

4 chicken drumsticks, skinned and boned; cut into bite size
1/2 red onion, minced
1 red pepper, diced
1 cup green pea
1.5 cup pineapple chunk
cooked and cooled rice
shredded mozzarella cheese
shredded sharp cheddar cheese

Marinate for chicken: ( marinate for at least 20 minutes)
ground coriander
curry poweder
salt
white pepper
mirin
cornstarch

Preheat oven too 400F.

Add 1 tablespoon of oil to a hot nonstick skillet. Add the marinated chicken to the skillet and cook until chicken is no longer pink. Remove to a plate.

Add red onion and red pepper to the same skillet and cook until fragrant. 2 to 3 minutes. Add green peas, followed by chicken and pineapple back to the skillet and stirfry for another minute. Add rice to the skillet, and mix all the ingredients well. Add extra curry powder, soy sauce and salt along the way, until desired taste is achieved.

Arrange the curry chicken rice on a 9 inch baking dish and sprinkle sharp cheedar cheese on top, followed by another layer of shredded mozzarella cheese.

Baked in the oven for 10-15 minutes until the cheese melts.

Serves 4