This recipe for Oven Baked Chicken and Rice with Vegetables is one you need to try.
The recipe is a simple, light and healthy one-pan meal ready to cook in just 15 minutes. This combination of rice, chicken, and vegetables baked go so well together. You’d never guess that the rice casserole is so easy to make.
This baked chicken and rice casserole in the oven is such a great recipe. When the sauteed chicken and sauteed mushrooms are combined with rice and vegetables, then baked together, the combination of flavors is amazing. You will never want to cook your rice dishes on the stove top again after you try this method.
You can change up the vegetables you use in this baked rice dish. If you don’t like the mushrooms, red peppers or carrots, you can use different vegetables. Or if you don’t have these particular items in the fridge, substitute for different vegetables. Broccoli is great here, sweet peas, cauliflower or any other vegetable you love. That’s the beauty of this baked rice. Our kids don’t like any vegetables at all, so sometimes I will make this recipe with just extra chicken and plain rice and serve it with a nice loaded salad. 🙂
If you’ve never baked rice and are unsure what results are going to taste like, let me share. This oven-baked rice with chicken is somewhere between a rice pilaf recipe and a plov recipe.
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INGREDIENTS for OVEN BAKED CHICKEN AND RICE WITH VEGETABLES:
- White rice
- Chicken broth
- Salt and pepper
I like my vegetable cut slightly larger than I would for plov. I really enjoy biting into each vegetable and tasting it. If you aren’t a huge fan of vegetables. Cut them much smaller. 🙂
HOW TO BAKE RICE IN THE OVEN:
When you cook rice on a stove top, often times the rice will not come out as desired. The rice will either be undercooked and unpleasant or, overcooked and mushy. That’s why learning to cook rice in the oven is such a great idea – the rice always comes out so beautifully. Each oven is slightly different so baking time may be a little different but the concept stays the same – oven baked rice is the way to go!
If you like to prepare dinner in advance, this baked chicken and rice is a great recipe to prep ahead of time. Cut all the vegetables and saute the chicken and mushrooms. Add everything to a casserole dish with the rice (minus the water and chicken broth), cover dish tightly. Refrigerate. Then, when you are ready to bake the rice, add the wet ingredients and bake as instructed. Dinner is ready in no time and you can read a book or enjoy some quiet time doing homework with your kiddos instead of being in the kitchen, you’re welcome! 🙂
Can I use a different meat?
We like to use chicken breast or chicken thighs for this recipe. You want to make sure the chicken isn’t fully cooked in the skillet – it will finish cooking in the oven.
Pork may be substituted for the chicken. When sauteeing pork, give it a nice crispy finish (make sure skillet is hot before adding the meat). Continue with the pork as you would the chicken.
Beef may also be substituted for the chicken. Cut beef pieces into smaller sizes that you would the chicken. Beef is a harder meat and smaller pieces will ensure tender meat.
BENEFITS OF RICE:
- ENERGY- Rice contains carbohydrates, which keeps your body functioning, which gives the body energy (me like)
- DIET- rice doesn’t contain any harmful fats. Also has low levels of cholesterol and sodium (winner).
- METABOLISM- Improved metabolism (I really should be eating rice every day then, haha).
- There are many benefits of rice and most importantly it tastes PHENOMENAL!
How long do I bake the rice?:
All ovens are different and baking time will slightly vary, depending on your oven. Just keep an eye on your rice. Once the water starts to completely absorb into the rice, try a piece of rice. If rice is still really undercooked, cover it with foil to finish the baking so the rice bakes evenly. Record the baking time for your oven so you know how long to keep it baking for next time – there will be a next time, it’s great! 😉
TRY THESE OTHER RECIPES:
One-pan meal for Oven Baked Chicken and Rice with Vegetables. Easy baked chicken and rice dinner.
- ½ onion, chopped
- 3 Tbsp butter
- 1 lbs chicken, bite-size pieces
- 8 oz mushrooms, sliced
- 1 large carrot, thin strands
- ½ red pepper, thin strands
- 1 ½ cup uncooked rice
- 1 ½ cup chicken broth
- 1 ½ cup water
- 1 tsp salt (or to taste)
- ½ tsp pepper (or to taste)
- 1 tsp Vegeta, ( or Lawry's seasoning)
- Finely chop the onion.
Cut the chicken into small bite-size pieces.
Combine butter and onion in a skillet and sauté until tender, add the chicken pieces. Salt and pepper to taste. Cook chicken until it's not pink anymore, but don't fully cooked fully cook it, transfer to the baking dish.
Peel and quarter mushrooms (or slice). In the same skillet sauté the mushrooms until fully cooked and golden. Lightly salt and pepper. Transfer to the casserole dish.
Cut the carrot and pepper into thin strands.
Add the carrot and pepper strands into the casserole dish (uncooked).
Add the rice, water and chicken broth.
Mix all the ingredients. Season with 1 tsp salt, 1/2 tsp pepper and 1 tsp favorite season, combine.
Baked in oven at 400°F for 40-50 minutes. Mix few times during baking.