Recipe for Baked Rice with Chicken and Vegetables

**Recipe for Baked Rice with Chicken and Vegetables: A Comforting One-Pan Meal**

If you’re searching for a simple, nutritious, and satisfying dinner that requires minimal prep and cleanup, look no further than **Baked Rice with Chicken and Vegetables**. This one-pan meal combines tender **chicken**, **fluffy rice**, and colorful **vegetables**, all baked together in one dish for a flavorful and wholesome meal. It’s the perfect dish for busy weeknights, family gatherings, or meal prepping for the week ahead.

In this article, I’ll walk you through the easy steps to make this **Baked Rice with Chicken and Vegetables**, share tips for customization, and highlight why this dish is a go-to in my kitchen.

### **Why You’ll Love Baked Rice with Chicken and Vegetables**

There are countless reasons to fall in love with this dish. Here are just a few:

1. **One-Pan Wonder**: Everything cooks in one dish, which means minimal cleanup. All the ingredients come together in the oven, allowing you to focus on other tasks while your meal bakes.
2. **Balanced and Nutritious**: Packed with lean chicken, fiber-rich rice, and nutrient-dense vegetables, this dish offers a balanced combination of protein, carbs, and vitamins.
3. **Easy and Customizable**: Whether you’re making this for a family dinner or a meal prep, it’s easy to adjust the recipe to fit your preferences or dietary needs.
4. **Comfort Food**: The warm, comforting nature of baked rice paired with juicy chicken and tender vegetables makes this dish the perfect meal for cozy nights in.
5. **Affordable**: With simple ingredients that won’t break the bank, this dish is both budget-friendly and filling, making it ideal for larger families or anyone looking to eat well without overspending.

### **Ingredients for Baked Rice with Chicken and Vegetables**

This dish uses pantry staples and fresh ingredients to create a flavorful, satisfying meal. Here’s what you’ll need:

#### **Ingredients**:
– **2 boneless, skinless chicken breasts** (or thighs, if preferred)
– **1 cup long-grain white rice** (or brown rice for a healthier option)
– **2 cups chicken broth** (or water, though broth adds more flavor)
– **1 tablespoon olive oil** (or melted butter)
– **1 onion**, chopped
– **1 cup carrots**, diced or sliced
– **1 cup bell peppers**, chopped (red, green, or yellow)
– **1 cup frozen peas** (or fresh, if preferred)
– **3 cloves garlic**, minced
– **1 teaspoon dried thyme** (or any preferred dried herb like rosemary or oregano)
– **1 teaspoon paprika** (for a smoky flavor)
– **Salt and pepper**, to taste
– **Fresh parsley**, chopped (optional, for garnish)
– **Lemon wedges** (optional, for serving)

### **How to Make Baked Rice with Chicken and Vegetables**

This recipe comes together in just a few simple steps. Here’s how to prepare this delicious dish:

#### **Step 1: Preheat the Oven and Prepare the Pan**
Preheat your oven to **375°F (190°C)**. Grease a large baking dish or casserole dish (about 9×13 inches) with a bit of olive oil or non-stick spray to prevent sticking.

#### **Step 2: Sear the Chicken (Optional)**
While not mandatory, **searing the chicken breasts** beforehand adds extra flavor and ensures a nice golden crust. Heat a tablespoon of olive oil or butter in a skillet over medium heat. Season both sides of the chicken breasts with salt, pepper, and paprika, and cook for about 2-3 minutes on each side, just until golden brown. The chicken doesn’t need to be cooked all the way through at this stage, as it will continue cooking in the oven.

If you’re short on time, you can skip this step and simply place the raw chicken directly into the baking dish.

#### **Step 3: Prepare the Rice and Vegetables**
In the prepared baking dish, add **1 cup of rice**, **onions**, **carrots**, **bell peppers**, and **frozen peas**. Mince the garlic and add it to the mix. Stir everything together so that the vegetables are evenly distributed throughout the rice.

#### **Step 4: Add the Chicken Broth**
Pour **2 cups of chicken broth** (or water) evenly over the rice and vegetable mixture. Stir to combine, ensuring the rice is submerged in the liquid. If you’ve seared the chicken, place the chicken breasts on top of the rice and vegetable mixture.

If you didn’t sear the chicken, simply place the chicken breasts directly on top of the rice and vegetables.

#### **Step 5: Season the Dish**
Sprinkle the rice mixture with **dried thyme**, **salt**, **pepper**, and any additional spices you like (such as garlic powder or cumin). For a little more flavor, you can drizzle a bit of olive oil over the chicken breasts.

#### **Step 6: Bake**
Cover the baking dish tightly with aluminum foil or a lid (if your dish has one). Bake in the preheated oven for about **35-45 minutes**. After this time, check the chicken for doneness (it should reach an internal temperature of 165°F or 74°C) and ensure the rice is tender and fully cooked. If needed, bake for an additional 10-15 minutes, checking the rice and liquid levels.

Once done, remove from the oven and let it sit for 5 minutes before serving.

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