When I made my Chicken Wellington, I wanted a side dish to go with it. I wanted something other than a salad or frozen veggies or another 'typical' side dish. Something different but yet easy since I didn't really know how difficult the wellington recipe would be. I found the perfect recipe when I came across her Mexican Cream Cheese Rice.
At first I thought about putting a mexican spin on the wellington using taco seasoning instead of the Italian seasonings so that I could make this rice exactly. I finally settled on adapting this rice recipe to be a more basic side dish without the mexican theme.
It came out perfectly and was really, really good. I'll definitely make this again & again, perhaps changing it up a little bit each time I make it!
Recipe adapted from: Good Thymes and Good Food
2 cups chicken stock
1 cup uncooked instant rice
3 ounces of cream cheese, cubed
1 cup sharp cheddar cheese, shredded
1 can of peas, drained
1 can of corn, drained
1 can of mushrooms, drained
1/2 of a medium onion, chopped
salt & pepper, to taste
In a large pot, bring the chicken stock to a boil and add the rice. Stir, cover, reduce the heat to low and cook for twenty minutes. Preheat the oven to 350* and spray a small baking dish with cooking spray.
Once the rice is cooked, add the cubes of cream cheese and let melt. Add the corn, peas, mushrooms & onions. Add salt & pepper to taste.
Transfer the rice to the baking dish. Bake for 20-25 minutes until the cheese bubbles and is lightly browned.