Smoked Chicken Rice Bake

This Smoked Chicken and Rice Bake is delicious hot or cold. Just slice it up and serve for lunch, dinner  or add it to the childrens lunch boxes. You can bake it using a baking tin or muffin tin to make muffin sized portions. Just reduce the time a little to about 15-20 minutes. Serving size: 8

200g basmati rice
olive oil
1 3/4 cups water
250g smoked chicken breast, skinned and diced
3/4 cup semi-dried tomatoes, finely chopped
1 1/2 cups shredded mozzarella cheese
3 shallots (green onions), finely chopped
3 eggs, lightly beaten
1/3 cup basil leaves, finely chopped

Cooking Directions:
Preheat oven to 200 degrees celsius.
Heat a saucepan on a medium heat with a little oil and add rice. Stir for about 1-2 minutes, then add water and stir till it reaches the boil. Lower heat cover with a tight fitting lid and simmer for about 12-14 minutes. When cooked allow to stand for 10 minutes (off heat) and then uncover and run a fork through rice to separate, then cool. When rice has cooled mix in the remaining ingredients gently (keeping about 1/3 of the cheese aside) and season with salt and pepper. Spoon mixture into prepared baking tin and sprinkle with remaining cheese.
Bake in oven for about 20-25 minutes or until lightly browned and firm to touch.
Leave it to cool slightly and then slice to serve.


Spa Omelet Recipe


1/2 teaspoon olive oil spray
1/4 cup diced fresh shiitake mushrooms
1 tablespoon finely chopped green onion
1/4 cup small diced tomatoes
1/4 cup packed spinach
1 tablespoon low-fat cream cheese
3 egg whites , lightly whipped
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper


Preheat the broiler. Heat a sauté pan with a flameproof handle over medium heat and add the olive oil. Add the vegetables and sauté them until they begin to soften, about 5 minutes. Pour the egg whites over the vegetables and season with salt and pepper. Cook until the bottom is done and the sides are firm, about 4 minutes. Spread the cream cheese on top of the omelet.

Place the pan under the broiler for about 2 minutes to finish cooking the top of the omelet. Remove from heat. Fold over half the omelet and serve.


2040_10200133690965479_1403608009_nApril M. Monterrosa is the Owner of  The Lil Spa Room , PCA Skin Certified, a Nuskin Skin Care Distributor, Founder of  Wonderfully Wise Women, & a Writer for SAXtreme Magazine. Just a simple &  Proud Latina from San Antonio, Texas, a Marine Corps wife, Mama of a Dachshund, & a licensed Cosmetologist of 17+ years, blogging about things I love most…Beauty, Love, Life, Spa, Wine, and everything else in between! Check out my other Blog at: