Recipe by Bec
This colorful dish was brought to me by a Minnesota hot dish cookbook. When I first came to this site, I never realized that many people do not use the term "hot dish." I suppose it is a Minnesota thing! Enjoy! (Plus, the cookbook recommends this served with "a green salad tossed with an Italian-type dressing." :)
Top Review by sparkmarker
This was really good. I cooked the rice on its own in the chicken broth. I cut the chicken into 1 inch cubes and cooked it a little longer in the saucepan to save time in the oven. Baking time was 25 minutes at 375, adding a full cup of peas during the last 10 minutes of cooking. Thanks for the recipe, I'll be making this again.
- nonstick cooking spray (or 2 T olive oil)
- 4 boneless skinless chicken breast halves, seasoned with salt and ground black pepper
- 1 cup onion, chopped
- 1 cup white rice, regular long grain,uncooked (or brown, whatever you want)
- 1 medium red bell pepper, coarsely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon crushed red pepper flakes
- 2 cups chicken broth
- 1⁄2 cup frozen sweet peas, thawed (more if you like)
Directions See How It's Made
- In a saucepan, heat oil over medium-high heat.
- Add chicken; quickly brown on both sides.
- Remove and set aside.
- Add chopped onions to same saucepan; stir and cook until tender, but not brown.
- During this time, one can cook the rice as directed in the chicken broth separately so the rice will be fresh, not sticky. While it is cooking, add the bell pepper and seasonings to the saucepan and cook for a minute or so. Once the rice is cooked, mix it with the bell pepper mixture and spoon it into a 3-quart baking dish. Go to step 8. If you decided not to cook the rice separately: Add the rice, bell pepper and seasonings to the saucepan; stir and cook approximately 1 minute, and then go to step 6.
- Stir in chicken broth; bring to a boil (You can let it cook that way for a couple of minutes- but make sure you stir).
- Spoon mixture into a 3-quart baking dish.
- Place chicken on rice mixture; press down lightly.
- Cover and bake about 45 minutes or until rice is tender, and chicken is no longer pink (If you cooked the rice first, the cooking time will not be as long).
- Stir in peas the last 10 minutes of cooking time.
- Fluff rice just before serving.