- 1 teaspoon canola oil
- 1 teaspoon minced garlic
- 1 cup diced yellow onion
- 6 oz. baby portobello mushrooms, diced
- 4 tablespoons ketchup (or tomato sauce if you prefer)
- 1 tablespoon low sodium soy sauce
- 1½ cups diced chicken (I used rotisserie chicken for convenience)
- 2 cups cooked, leftover rice
- ⅓ cup chopped green onion
- 6 oz. shredded cheese (Cabot)
INSTRUCTIONS:
- Preheat oven to 375F. Spray 12-cup muffin pan with baking spray or line with baking cups.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add garlic, onion, and mushrooms and cook until softened and fragrant, about 3-5 minutes. Add chicken and rice, and cook until warmed through. Add ketchup and soy sauce, and stir until well-combined. Make sure not to over stir to prevent rice from becoming too mushy. Finally, add in cheese (save about ⅓ cup), and stir until melted through.
- Divide rice mixture into 12 equal-sized portions (I used a large ice cream scooper), and using your hands, pack tightly and shape into balls. Sprinkle remaining cheese evenly on top and bake for 25-30 minutes, until cheese is melted and bubbly.
- Important: Leave the rice balls in the pan to cool completely before taking them out. Otherwise, they will not hold together.
Source:Mj And Hungryman
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