Chicken, Vegetable and Rice Casserole

Casserole. It both refers to the dish and the plate or vessel used to cook the dish in. We rarely make casseroles. We like our rice not so creamy, if that’s one way of putting it. And most casseroles is like eating a the Filipino kind of creamy carbonara pstaa (which is all cream), when we are not used to that in rice.

I decided to make this lighter and healthier version of a casserole. It is still in my attempts of creating healthy dishes and vegetable loaded ones. And just to share, this is about 400 calories if the whole dish was shared by two people. 🙂 Just note that chicken sizes in the Philippines are generally smaller (and less fattier) than those abroad.

I cheated though. I didn’t bake it as it should. I treated it like fried rice, but a little creamy with the cheese. But I think it turned out really good anyway. 🙂

20150519_130258Chicken, Vegetable and Rice Casserole Recipe

2 tablespoons of olive oil
1 whole chicken breast, deboned and diced, about 5 oz
2 tablespoons of seasoning
1 onion, diced (about 1/3 cup)
1 pimiento, diced
1/2 cup diced string beans
1/2 cup diced carrots
1/2 cup mushroom, sliced
1/2 cup chicken stock
1 cup cooked brown rice
1 ounce or about 30 grams of shredded cheese (I used spiced edam)

Heat the olive oil in a pan and add in the chicken quickly once it is hot enough. Add the seasoning, and a bit of salt. Then continuously add the vegetables. Starting with the onion, then the string beans, followed by the carrots then the pimiento. Follow this with the chicken stock and allow the vegetables to soften a bit. Toss in the rice and mix quickly. Taste. Allow some more allowance for the cheese since it will add more salt. I added in pepper as well. Then add the grated cheese, switching to low heat. Place in a bowl and eat! 🙂


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