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Quick And Simple Chicken And Rice Casserole

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Chicken and Rice Casserole is a delicious and healthy main dish suitable for any night of the week because it cooks on top of the stove in less than half an hour. Join Gregpatent in his kitchen and see him prepare the Chicken and Rice Casserole with a wonderful aroma.
  Boneless skinless chicken thighs 6
  White long grain rice 3⁄4 Cup (12 tbs)
  Canned diced tomatoes in juice 14 1⁄2 Ounce (1 Can)
  Boneless skinless chicken thighs 6
  Salt To Taste
  Carrot 1 Large, peeled and diced
  Onion 1 Large, diced
  Celery ribs 2 , diced
  Olive oil/Vegetable oil 3 Tablespoon
  Pepper To Taste
  Long grain white rice 3⁄4 Cup (12 tbs)
  Dried oregano 1⁄2 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce (In Juice)
  Water 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon

1) In a large skillet, heat the oil over medium high heat. Add seasoned chicken and cook for 5 minutes to evenly brown slightly; remove the chicken and keep aside.
2) Add the vegetables and rice and 1/2 teaspoon each of salt and pepper, oregano, and stir everything together for about 1 minute to coat well with the oil.
3) Add the entire contents of the can of tomatoes and the water. Stir and replace the chicken in the pan, spacing the the pieces apart.
4) When the liquid in the pan returns to a low boil, cover it and reduce the heat to medium-low. Cook about 25 minutes until the rice and chicken are tender.
5) Sprinkle with the parsley, and serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
This is a fab side dish that teams up well with almost all entrees and less takes than 30 minutes to put together. Greg Patent shows you how to prepare this easy, healthy, aromatic dish that makes for satisfying weeknight dinners. A worthy try for those on the go.

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Quick And Simple Chicken And Rice Casserole Recipe Video