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Chicken and Rice Bake
A one-dish dinner that is easy to assemble and filled with perfectly seasoned vegetables and rice with crispy chicken nestled in.
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Prep Time
10
mins
Cook Time
50
mins
Total Time
1
hr
Course
Main Course
Cuisine
American
Servings
6
Servings
Calories
486
kcal
Ingredients
1x
2x
3x
Chicken Rub
1
Teaspoon
Paprika
½
Teaspoon
Onion Powder
½
Teaspoon
Garlic Powder
½
Teaspoon
Salt
½
Teaspoon
Pepper
1
Teaspoon
Dried Thyme
Chicken
6
Chicken Thighs
or 8 Chicken Legs (Bone-in, Skin-On)
Other Ingredients
1½
Cups
Rice
Such as Bens Converted. Use your favourite rice, if it can cook in 20 mins it will work in this recipe!
1
Large
Carrot
Finely Diced
2
Ribs
Celery
Diced
8
White Button Mushrooms
Diced
1
Large
Onion
Finely Diced
2
Cloves
Garlic
Minced
3
Cups
Chicken Stock
Cooking Spray
For the Pan
Instructions
Prep
Preheat the oven to 350°F
Wash and Dice all of your vegetables as called for above.
Toss the chicken in all of the seasonings.
Assemble
Spray a Deep 9x13" casserole dish with cooking spray.
Add the rice and veggies and mix to combine until all the ingredients are evenly distributed.
Nestle the seasoned chicken in place. Take care to leave spave between each piece.
Pour the chicken stock on top of the rice.
Cover the dish tightly with aluminum foil
Bake
Bake for 30 minutes.
Remove Aluminum Foil and bake for an additional 20 minutes or until the chicken has reached an internal temperature of 170°F
Nutrition
Calories:
486
kcal
Carbohydrates:
47
g
Protein:
26
g
Fat:
21
g
Saturated Fat:
6
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
114
mg
Sodium:
477
mg
Potassium:
619
mg
Fiber:
2
g
Sugar:
4
g
Vitamin A:
2190
IU
Vitamin C:
5
mg
Calcium:
48
mg
Iron:
2
mg
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