Zucchini, Chicken and Brown Rice Casserole

Recipe by pink cook
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes.
  • Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes already dissolved in the water), and chopped garlic.
  • Cover and let it simmer in low heat, until rice has absorbed the chicken broth liquid.
  • Add zucchini slices (or chunks), corn kernels if you like, and jarred salsa.
  • Continue simmering a few more minutes until flavors blend and zucchini is cooked, crispy tender but not over cooked.
  • UPDATE NOTE: Thanks to Tinkerbell and CJAY for your suggestions about the brown rice cooking time. I made this recipe using "Success" instant, pre-cooked brown rice according with the package directions for microwave cooking this time, and this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid. I also added 1 chopped garlic clove to add flavor and it was very good.
  • Thanks for your reviews, photos and suggestions.
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