Baked Rice with Vegetables and Chicken

Cooking method

1. Step 1:

   

   How do you make baked rice with vegetables and chicken? Gather your ingredients. Parboiled or long-grain rice works best for this dish. Use whole chicken or any part of it, depending on how many you're feeding — breast fillets or thighs both work. Adjust the vegetables to your taste and what you have on hand.

2. Step 2:

   

   Wash the chicken, cut it into serving pieces, and pat dry with paper towels. Rub the pieces with salt, ground black pepper, and any other spices you like. Pour vegetable oil into a skillet, heat it well, and brown the chicken in the oil — you don't need to cook it all the way through. The goal is just to give it a nice golden crust.

3. Step 3:

   

   Rinse the rice thoroughly until the water runs clear, put it in a saucepan, cover with fresh water, and set it over the heat. Add a pinch of salt as it cooks. Boil the rice for just 8 minutes from the moment the water comes to a boil. Don't cook it all the way through — you just want it to swell and be ready for baking.

4. Step 4:

   

   Wash, peel, and dice the carrot into small cubes. You can use fresh vegetables or a ready-made frozen mix.

5. Step 5:

   

   Peel the onion and chop it finely. You can use fresh or frozen green peas, corn, green beans, or other vegetables.

6. Step 6:

   

   Combine the rice with the prepped vegetables, season with salt and pepper to taste, and stir.

7. Step 7:

   

   Grease a baking dish with oil. Fill it two-thirds full with the rice and vegetables. Arrange the browned chicken pieces on top, pressing them slightly into the rice. Add water until it half covers everything. Preheat the oven to 350°F (180°C) and bake the rice and chicken for 30 minutes.

8. Step 8:

   

   Cover the dish with foil to start; after 20 minutes, remove the foil so the liquid can cook off completely. Serve the rice with chicken and vegetables alongside a fresh salad and a sauce of your choice. Enjoy!