Easy Chicken and Rice Bake
A comforting and delicious chicken and rice bake, perfect for family gatherings and chilly evenings.
Ingredients
Main ingredients
- 2 cups uncooked long-grain white rice
- 4 cups chicken broth (or water)
- 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces Can substitute with halal chicken thighs.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Stir in minced garlic and sauté for another minute.
- Add bite-sized chicken pieces to the skillet. Season with paprika, oregano, salt, and pepper. Cook until golden brown on the outside, about 5-7 minutes.
- In a large baking dish, combine uncooked rice, chicken broth, sautéed vegetables, and cooked chicken. Stir well to ensure even distribution.
Baking
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 30 minutes.
- Remove the foil, sprinkle shredded cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Serving
- Once out of the oven, let it rest for about 5 minutes. Garnish with fresh parsley if desired. Serve warm.
Notes
Leftover Easy Chicken and Rice Bake can be stored in the refrigerator for up to 3-4 days in an airtight container. Can freeze portions for up to 2-3 months. Reheat in microwave or oven, covering with foil to keep moist.