1 cup uncooked white rice
1 cup water
1 tablespoon olive oil
1 tablespoon cider vinegar
12 ounces sliced mushrooms
1/2 cup shredded Cheddar cheese
1 small onion, chopped
8 ounces artichoke hearts, diced into 1/4 inch cubes
1/2 cup olive oil for frying
Bring a large pot of water to a boil. Add rice and stir. Reduce heat to medium-low; cover. Cook, uncovered, for 5 minutes. Drain and set aside. Heat olive oil in a large skillet over medium heat. Add vinegar and heat through.
Heat oil in an electric skillet or frying pan. Add mushrooms and cook for 2 minutes, stirring. Add cheese, onion, artichoke hearts, olive oil and cook for 3 minutes, stirring often. Add mushrooms and cook for 2, stirring occasionally.
Fry rice according to package directions, browning once in several turns. Drain, and stir into skillet with mushrooms and artichoke hearts. Fry for 1 minute, then drain. Stir in chicken and stir in oil. Fry for about 1 minute, then remove from skillet.
Transfer mixture to a medium bowl and stir in rice.
In a small bowl, combine mushrooms with olive oil. Add chicken and stir into rice mixture. Heat 2 minutes, then pour over chicken mixture. Heat 1 minute, then pour over rice and top with mushroom sauce. Make rice celcatin with 1 teaspoon olive oil.
Reduce heat to medium and reduce cooking time to one minute. Drain, cool and serve.
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