This dish was an experimental way of using up some leftover cooked rice and the veggies in the bottom of the fridge that were on the turn. It got a rave reception so I'll definitely be making it again !
I had a carton of low-fat Carnation Cook With It! from a recent Degustabox but you could use crème fraîche instead.
Cheesy Baked Rice
leftover cooked rice (or you could use a sachet of microwaveable rice)
1/2 green pepper
a tin of sweetcorn
1 pack bacon lardons
200g grated cheese
1/2 carton Carnation Cook with it (or 20cl liquid crème fraîche)
Gently fry the bacon, onions, leeks, mushrooms and green pepper in a little olive oil for 10 minutes until the bacon is cooked through and the vegetables are soft. (Feel free to substitute with whatever veggies you may have lurking in the fridge !) Drain a can of sweetcorn and add to the mix (or you could add frozen sweetcorn and peas too if you like) along with a third of the grated cheese.
Add the cooked rice and cook for a further 2 minutes, stirring to combine everything.
Pour in the cream and stir.
Transfer to an ovenproof dish and sprinkle the remaining cheese on top.
Bake in a preheated oven at 180° for 15-20 minutes until the cheese has formed a golden crust and the cream has been absorbed.
If you have picky eaters who aren't keen on veggies, this is a great way of sneaking them in unnoticed !
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