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Japanese-style curry blocks — just add vegetables and meat to water
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Japanese-style curry blocks — just add vegetables and meat to water
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
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Preheat oven to 350. Grease 9 x 13 baking dish. Place rice in dish. Combine soup, water and soup mix and pour over rice. Stir to loosely combine. Place chicken on top and gently press down into liquid (does not need to be totally covered). Season with black pepper. Cover and bake at 350 for about 1 hour, or until rice is tender and liquid absorbed. Note: This is more flavorful if made with bone-in chicken. It can also be made with pork chops. ***Decrease the water by 1 can if using long grain rice***.