Thursday, April 21, 2011

Cheesy Baked Tomato Rice

Quick, easy and delicious using canned tomato soup. Love the crisp edges of the baked rice.

To make this, prepare a simple fried rice with a little garlic, soy, eggs, chicken, bacon, tomatoes, capsicum, peas, corn and mushrooms (or whatever else you like). Spread it out in a baking dish and preheat the oven to 200C. Prepare the topping next by making a roux. Heat up a pan and melt 2 tbsp butter. Stir in 2 tbsp flour and cook it for about 2 minutes until it starts to bubble. Stir in one can of Campbell's condensed tomato soup and mix well, and bring to a boil. You may season it with a little pepper, salt and sugar if desired. I also added some chopped parsley. Pour the mixture over the top of the rice, and top that with grated cheese (cheddar/parmesan/mozzarella etc). Bake in the oven for 15 minutes or until cheese starts to brown. Remove from oven and serve hot. I used parmesan and mozzarella which gives it a nice chewy gooey texture.