This recipe, a finalist in the 2008 Hotdish Challenge sponsored by the St. Paul Winter Carnival, was submitted by Kelly Kimble of Greenwood, Minn. “This Minnesota twist on a Chinese dish will warm you up from your nose to your toes after a long day of medallion hunting!” Kimble says.
1 cup uncooked white rice
1 can golden mushroom soup, undiluted
1 1/4 cups water
1 medium red bell pepper, chopped
1/2 cup onion, chopped
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
Sauce:
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
1/2 tablespoon red-pepper flakes
Topping:
1/2 cup peanuts, chopped
To assemble and bake: Preheat oven to 350 degrees. In 9-by-13-inch baking dish, combine rice, soup and water. Top with peppers, onions and chicken. Cover with foil. Bake for 25 minutes.
To make sauce and bake: Whisk together cornstarch and soy sauce. Add hoisin sauce, rice vinegar and red-pepper flakes. Pour over hotdish. Sprinkle with peanuts. Bake, uncovered, for 20 minutes.
Copyright 2009 Pioneer Press.