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Serving: Serve this baked rice as a complete meal with a side of green salad or crusty bread for a well-rounded dinner. The dish is filling on its own, so you won’t need many accompaniments.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven. To avoid drying out, you may want to sprinkle a bit of water or broth over the rice before reheating.
Freezing: This dish also freezes well. To freeze, let the dish cool completely before transferring it to an airtight, freezer-safe container. It will stay fresh in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 20-30 minutes, or until heated through.
Variants:
Vegetarian Version: Swap out the chicken for extra vegetables like bell peppers, zucchini, or mushrooms. Use vegetable broth instead of chicken broth for a fully vegetarian meal.
Spicy Version: Add a dash of cayenne pepper or chili flakes to the chicken seasoning, or stir in some diced jalapeños with the vegetables for a little heat.
Cheesy Rice Bake: If you love cheese, add more cheese into the rice mixture before baking for an extra creamy texture. Try mozzarella or cheddar for a gooey, comforting layer.
One-Pot Chicken and Rice: For a simpler approach, skip the baking dish and cook everything in one pot on the stovetop. Use a heavy-bottomed pot with a tight-fitting lid, cook the rice and chicken together, and simmer until everything is tender and fully cooked.
FAQ:
Q1: Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that brown rice takes longer to cook. If using brown rice, increase the cooking time by about 15-20 minutes and add an extra 1/4 cup of liquid.
Q2: Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs are a great substitute and can add extra juiciness and flavor. Bone-in, skinless thighs will work well, but they may need a bit more time to cook.
Q3: What if I don’t have an oven-safe baking dish?
You can use any oven-safe dish or even a covered casserole dish. Alternatively, you could cook the entire dish on the stovetop, covered with a lid to trap the steam.
Q4: Can I add more vegetables?
Yes, feel free to get creative with your vegetables. Sweet potatoes, broccoli, or spinach would make great additions. Just be mindful of how much liquid you add, as more vegetables may require slight adjustments to the amount of broth used.
Q5: Can this be made in advance?
Yes, this dish is great for meal prep. You can assemble it in advance and store it in the fridge for up to a day before baking. Simply add an extra 5-10 minutes to the cooking time if baking directly from the fridge.
This baked rice with chicken and vegetables recipe is versatile, satisfying, and perfect for anyone seeking a simple yet flavorful meal. With the added bonus of being a one-pan dish, it’s a breeze to clean up afterward. Whether you’re serving it on a busy weeknight or making it ahead for the week, this dish will quickly become a go-to in your kitchen.
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