One Pot Chicken and Brown Rice Bake.
Equipment
- 1 Braiser Pan with lid
Ingredients
For the rice
- 2 cups cooked brown jasmine rice cooked in half bone broth, half water
For the Bake
- ¼ cup butter
- 1 sweet onion finely diced
- 1 red bell pepper finely diced
- 4 garlic cloves minced
- 1 tbsp all-purpose flour or arrow root powder for gluten-free version
- 1½ cups chicken bone broth or chicken broth
- ⅓ cup heavy cream
- 1½ cups freshly shredded parmesan cheese divided into 1 cup + ½ cup set aside
- 1½ cups frozen sweet peas
- 3 cups shredded pre-cooked roasted, pressure cooked, or rotisserie chicken
- ½ tsp poultry seasoning
- salt and pepper to taste
Instructions
Cook the rice
- In a braiser pan with a lid, cook 1½ cups of brown jasmine rice in equal parts bone broth (or chicken broth) and water. Once the rice has cooked, remove the rice from the pan and set aside.
Make the bake
- In the same braiser pan over medium heat, add the butter and melt.Then add the onions, bell pepper, and garlic. Sauté for 3-4 minutes until soft and tender. Preheat the oven to 375℉.
- Now sprinkle over the flour and stir to make a rue. Cook for 1 minute. Then whisk in the chicken bone broth and heavy cream. Simmer for 3-4 minutes.
- Once the sauce has started to thicken, add in the 1 cup of shredded parmesan cheese, poultry seasoning, salt, and pepper to taste. Continue cooking until the cheese has fully melted.
- Stir in the brown rice, sweet peas, and shredded chicken into the parmesan cream sauce and stir to combine. Gently flatten the mixture out and top with the reserved ½ cup shredded parmesan cheese.
- Bake loosely covered with a lid slightly cracked, parchment paper, or foil for 20-25 minutes, removing the covering the last 5 minutes.Cook until bubbly and golden around the edges. Serve with a sprinkle of fresh herbs.