Chicken and Rice Bake

Name: Chicken and Rice Bake
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 lemon, juiced; 1 teaspoon paprika; 1 teaspoon red pepper flakes; 1 teaspoon garlic powder; 1 teaspoon dried parsley; salt and ground black pepper to taste; 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1½ cups long-grain white rice; 1 cup peas; 3 cups vegetable broth

Irina Kemiti Website

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Chicken and rice dishes are found in many cultures all over the world, and with good reason: the combination is easily customizable, inexpensive, and simple to prepare. This version only has ten minutes of prep time, and the oven does the rest—making it a perfect weeknight dinner. Chicken breasts are coated with a simple spice mix of paprika, red pepper flakes, garlic powder, and parsley. Baking the chicken directly in the pan with the rice and peas helps the spices and meat infuse its juices into the rice, resulting in tender, flavorful grains. Serve with a squeeze of lemon to add a little brightness and tang.

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Servings: 4

Ready in: 55min PT55M
Prep time: 10min
Cook time: 45min

Ingredients

1 lemon, juiced
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon dried parsley
salt and ground black pepper to taste
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1½ cups long-grain white rice
1 cup peas
3 cups vegetable broth

Directions

Preheat oven to 350°F (180°C).
Mix lemon juice, paprika, red pepper flakes, garlic powder, parsley, salt, and pepper together in a bowl; add chicken and turn to coat with the spice mixture.
Heat olive oil in a skillet over medium heat. Fry chicken in hot oil until browned, 2 to 3 minutes per side.
Mix rice and peas together in a 10x15-inch baking dish. Lay the chicken fillets over the rice. Pour vegetable broth into the dish. Cover dish with aluminum foil.
Bake in preheated oven for 30 minutes, remove foil, and continue baking until the rice is tender and chicken is no longer pink in the center, about 10 minutes more. A thermometer inserted in the center of the chicken should read at least 165 degrees F (75 degrees C). Rest at room temperature for 5 minutes before serving.

Mealthy tip:

Add vegetables such as broccoli, mushrooms or carrots to this recipe to make it even more nutritious and flavorful. You could also substitute your preferred spice mix instead of making your own, or experiment with different combinations: try turmeric, ginger and curry powder, or thyme, dried lemon zest and garlic powder.

Tagged:

Dinner Weeknight Quick And Easy Chicken American Oven Rice Sunday Dinner Comfort Food Peas Gluten-free Kid-friendly

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3.5out of 5 Stars

(3 Reviews)

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What others are saying

Matthew Robitaille says:

I thought this was a “pressure cooker” recipe. WTF!!!

Greg Jones says:

This chicken and rice bake was delicious and easy to make. I wasn't sure about putting uncooked rice in baking dish, but it turned out good. I did fry the chicken beforehand to get the nice golden brown coloring.

Queen Foodie says:

I really don't see the point of frying the chicken and then baking it so I just saluted it all the way through. Its a simple easy dish you can make just to get something yummy on the table for dinner.