Baked cheesy rice or cheesy baked rice has been quite popular among the bloggers few months back. I liked the idea and wanted to try it whenever I have leftover cheese or rice. My opportunity came when I have some leftover Mozzarella cheese from making the Alfredo Chicken. I needed to finish the leftover cheese within 5 days and just so happen that I had some leftover brown rice. So, this dish was created. I did mine in a healthier way as it was less creamy. No heavy cream, cream of mushroom soup, sour cream, etc.
I found the rice a bit dry, so you can add some fat free or 1 % fat milk into the rice when you add the cheese and stir together. Perhaps put a layer of rice, cheese, rice and top with more cheese before baking. Just bake until the top is slightly brown, do not brown it too much as the cheese will turn hard. Mine was too brown so I know.
3 cups cooked Brown Rice
8 extra large shrimps, cleaned and shelled
3/4 cup frozen mixed vegetable
2 Tbsp. butter
2 tsp. chicken powder
1 tsp. salt
1/4 cup of water/ low fat milk
1 cup shredded Mozzarella cheese
2 cups shredded Mozzarella cheese
1. Preheat oven to 400'F.
2. Heat up a wok/ saute pan, add in butter. When slightly melted, add in shrimps, saute until cooked, add in mixed vegetables and fry well.
3. Add in brown rice and mix well. Add in chicken powder and water, stir well. Add in salt and cheese (add some low fat milk here if you want). Stir quickly or until the cheese is melted.
4. Scoop the rice into a Pyrex container or any oven safe bowl. Spread the top with Mozzarella cheese. You can add more cheese if you like.
5. Baked in the preheated oven for 15-20 minutes or until the cheese brown and melted.