Oven-Baked Chicken and Veggie Rice Casserole

Crumbly, flavorful, for lunch and dinner! Delicious and simple! Cooking chicken breasts with rice and vegetables in the oven is not quick, but it is so easy that anyone can do it the first time. A delicious crumbly side dish, tender white chicken meat with aromatic spices, convenient serving — any housewife will love it!
cook time: 1h 50 min
Ruby Colston
Oven-Baked Chicken and Veggie Rice Casserole

Nutrition Facts (per serving)

99
Calories
6g
Fat
5g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water (approximately) 450 ml
Bay leaf 1 pc
Chicken breasts 330 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 4 tbsp
bell pepper 40 g
Green beans 70 g
Herbal mixture (or any ready-made spices for rice or chicken (1 tsp or to taste) to taste
Parboiled rice 150 g

Recipe instructions

Step 1

Step 1
How to bake rice with chicken breast and vegetables in the oven? Prepare the necessary products. The set of vegetables can be changed to your liking. Take long grain steamed rice.

Step 2

Step 2
Wash the chicken breasts, dry well and cut into medium pieces.

Step 3

Step 3
Place green beans in boiling salted water. Blanch at a moderate simmer for about 5 minutes. Place the beans in a sieve to drain.

Step 4

Step 4
Peel the onions, wash them, cut them into small cubes.

Step 5

Step 5
Cut the pre-washed and peeled carrots into quarters. If the carrots are thin, you can cut them into slices.

Step 6

Step 6
Wash the bell pepper, remove seeds and green parts. Cut the vegetable into medium cubes. It is better not to cut vegetables too finely so that they do not overcook during baking.

Step 7

Step 7
Heat some vegetable oil in a frying pan and add the prepared chicken fillet. Over moderately high heat, fry the fillet until golden brown. Turn the pieces over periodically so that they brown evenly on all sides. The resulting crust will make the meat more juicy, retaining all the juices inside the pieces.

Step 8

Step 8
Place fried chicken breasts on a plate. Add vegetable oil to the pan, fry the chopped carrots and onions, stirring occasionally, for 2-3 minutes.

Step 9

Step 9
Add bell pepper to vegetables and fry for 1 minute.

Step 10

Step 10
Add green beans and chicken breasts to the pan

Step 11

Step 11
Salt everything, season with spices and aromatic herbs to taste, mix.

Step 12

Step 12
Rinse the rice thoroughly several times until the water is clean.

Step 13

Step 13
Place the rice in the pan and stir. Warm for 2 minutes over low heat until the rice is soaked in oil.

Step 14

Step 14
Place the contents of the pan into a baking dish and level it out.

Step 15

Step 15
Fill everything with hot water. The water should completely cover the rice and vegetables.

Step 16

Step 16
Cover the top of the pan with foil.

Step 17

Step 17
Bake rice with vegetables and chicken breast in an oven preheated to 180C for 60-80 minutes until the rice is cooked and the water has completely evaporated. Towards the end of cooking, open the foil. If the water has been absorbed and the rice is still damp, add a little more water. Cooking time may vary, as it depends on the operating characteristics of the oven.

Step 18

Step 18
Rice with chicken breast is ready. Bon appetit!

Additional rubrics

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