This is a one pan, weeknight rice bake. It doesn't look like much but it packs a ton of flavor due to the garlic butter you toss the rice in. No cream of anything(not that I have anything against it because I love cream of mushroom in my green bean casserole) and the only dairy is the cheese which you can omit. I used broccoli but cauliflower or green beans or peas would work.
Slice or chop your garlic and add to a baking pan along with five tablespoons of the butter. Place in a 350 degree oven and allow the butter to melt and start to bubble while you prepare the other ingredients.
Dice your chicken into bite size pieces and chop your broccoli into bite size pieces.
Remove the pan from the oven and mix your dry rice with the melted butter and garlic. Add the chicken, broccoli, seasonings, and chicken broth.
Cover with foil and bake at 350 for 45 minutes.
Stir and fluff up the rice bake sprinkle with shredded cheese. Melt the remaining butter in a bowl in the microwave, mix in the seasoned breadcrumb and sprinkle over the rice bake and return uncovered to the oven for ten minutes.
Two boneless skinless chicken breasts
1 1/2 cup rice
3 cups water
Two large or four small chicken bouillon
1/2 - 1 head of broccoli
3 cloves of garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
6 tablespoons butter
1/2 seasoned breadcrumbs
1 cup shredded cheddar
Comments
Post a Comment