I decided to experiment today with the classic white trash casserole (pasta or rice, some sort of meat, and many cans of condensed soup) and came up with this…Chicken and Rice, that is very nice. Instead of using canned cream of mushroom soup, I made my own of a sort. Then added organic rice and oragnic chicken. The kids loved it and it tasted very much like its traditional white trash cousin. And for those who have visited before and might ask, this is a real recipe. 🙂
1 can of unsweetened coconut milk
1 tsp. red palm oil
1/2 c. sliced fresh mushrooms
1 tsp. flour
2 c. rice
1 diced scallion
salt and pepper to taste
Chicken in your preferred amount
In a cooking pot, melt red palm oil and add sliced mushrooms and diced scallions. When the mushrooms and scallions are done, add 1 teaspoon flour and mix together. This is to help thicken the coconut milk. Add entire can of coconut milk and stir over medium heat until thickened.
Put 2 cups of rice into baking dish and pour coconut milk mixture over top of the rice. Place raw chicken on top of the rice, cover and bake at 350 for 45 minutes**. After 45 minutes, remove cover and let cook until chicken gets a bit brown on top.
*This dish and my foray into experimental cooking is inspired by the ever talented and amazing cook, Wardeh over at Such Treasures.
**I live in a high altitude area, so watch the cooking time as it may vary greatly in your region.