Chicken and Rice Bake
Easy and flavorful chicken and rice bake for a easy dinner.
Ingredients
- 6 Bone-In Chicken Thighs
- 3 Tbsp Olive Oil
- 1 Tbsp Each – Salt, Pepper, Onion Powder, Garlic Powder, Paprika, and Oregano
- 1 Green Bell Pepper Diced
- 1 Onion Diced
- 8 oz Mushrooms Diced
- 1 tsp-each Salt, Pepper, and Garlic Powder
- 2 Tbsp Better Than Bullion Chicke
- 2 Tbsp Better Than Bullion Garlic
- 2 Garlic Cloves Minced
- 2 Cups Instant Rice
- 2 Cups Milk
- 2 Cups Water
- 2 Tbsp Butter
Instructions
- Pre-heat oven to 350 degrees.
- Pat chicken thighs dry with a paper towel and season with 1 Tbsp olive oil and 1 Tbsp Each – Salt, Pepper, Onion Powder, Garlic Powder, Paprika, and Oregano.
- To a pan over medium high heat, add 2 tbsp olive oil. Get your oil hot so that the chicken skin with crisp. Add chicken skin side down first in two to three batches being sure not to overcrowd the pan. The goal is to get the outside nice and brown. The chicken will finish cooking in the oven.
- Add onions, bell peppers, and mushrooms. Season with salt, pepper, and garlic powder. Cook for 3 minutes or until soft.
- Add in better than bullion, garlic cloves, butter, and rice. Cook for another 3-5 minutes. You want the butter to melt and toast your rice slightly.
- To a deep dish 9×13 spray with non-stick cooking spray, add rice mixture to the bottom. Top with water and milk. Place chicken thighs evenly spread out on top. Cover with foil and bake for 50-60 minutes. You want the chicken to be at an internal temperature of 165degrees and the rice to be cooked.
- Remove from oven and let it cool for 10 minutes.
- Enjoy!
Notes
If you are using non-instant rice your liquid will need to be boiling for this step.