Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

The original recipe was longer and used chicken pieces, but this is my quick and easy version! I hope you enjoy, it is packed with flavor!

Ingredients Nutrition

Directions

  1. Saute veggies in oil.
  2. Add broth, tomatoes and bay leaf.
  3. Bring to a boil.
  4. Spread rice in a 9X13” casserole pan.
  5. Pour hot liquid over all, stir well.
  6. Add chicken, mix.
  7. Bake at 350° for one hour.
Most Helpful

5 5

Excellent! my chicken hadn't thawed properly in time so i just cubed it up raw into really small cubes. I sauteed up my veggies, then threw in the garlic till fragrant, added the broth, a small can of tomato sauce ( kids aren't particularly thrilled with chunks) and the cubed chicken. Brought it all to a boil and dumped it over the rice. I actually used my Pamperchef chef deep dish baker instead. Covered it up and baked for 1 hr! Perfection according to my husband and son. Really nice dinner to add to my rotation. Thanks!

5 5

I have made this several times now so I owe it a review. This is a great recipe. Don't skip the boiling the broth part or your rice will not be fully cooked after baking. I even throw the rice in the boiling broth for about 5 minutes before going into the oven. I mix it up by adding peas and sliced black olives and have even made it with some black beans. I like to use several color peppers for presentation. Enjoy this, it is a keeper.

5 5

this was so good my husband wants to make it two nights in a row! try it you will NOT be sorry!