Kitchen notes · a little help before you start

Chicken and Rice Bake

Name: Chicken and Rice Bake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 1½ cups long grain white rice ((*see notes for brown rice)) (Source: 1½ cups long grain white rice ((*see notes for brown rice))); 3 cups low sodium chicken broth (Source: 3 cups low sodium chicken broth); 1 tablespoon melted butter or oil (Source: 1 tablespoon melted butter or oil); 1 teaspoon minced garlic (Source: 1 teaspoon minced garlic); 1 teaspoon salt (Source: 1 teaspoon salt); 1 teaspoon dried parsley (Source: 1 teaspoon dried parsley); ¼ teaspoon + ¼ teaspoon black pepper (Source: ¼ teaspoon black pepper; Source: ¼ teaspoon black pepper); 5 each bone in chicken thighs ((about 800 grams) skin on or off according to your preference) (Source: 5 bone in chicken thighs ((about 800 grams) skin on or off according to your preference)); 1 tablespoon brown sugar (Source: 1 tablespoon brown sugar); 1 teaspoon seasoning salt (Source: 1 teaspoon seasoning salt); ½ teaspoon garlic powder (Source: ½ teaspoon garlic powder)

Chicken and Rice Bake is made with long grain white rice, low sodium chicken broth, and bone in chicken thighs skin on or off according to your preference.

Prep: 10 min
Cook: 50 min
Total: 60 min
Original yield: Serves 5
Ingredients: 11 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Preheat as directed

Have the oven at the specified temperature for its cooking step.

3. Prepare the first additions

Set out the ingredients needed for the first cooking step.

Get to know the ingredients

long grain white rice (*see notes for brown rice)

In the method: Rinse rice well to remove excess starch.

low sodium chicken broth

In the method: In a large (3.5-4 quart) braiser, casserole dish, oven-safe pan or 9x13" pan, stir together the chicken broth, rice, butter or oil, garlic, salt, parsley and pepper.

melted butter or oil

In the method: In a large (3.5-4 quart) braiser, casserole dish, oven-safe pan or 9x13" pan, stir together the chicken broth, rice, butter or oil, garlic, salt, parsley and pepper.

The last little job

Finish as directed

Serve.

A few questions you might have

What should I prepare first?

Set out the oven. Start with this step: Preheat oven to 350 degrees F.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Cover and bake for 30 minutes, then uncover and continue cooking for 20-25 minutes, until rice is tender and chicken thighs reach and internal temperature of at least 165 degrees F in the thickest part.

How do I plan the ingredient amounts?

This version serves 5. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

*You can use brown rice in this recipe, but it may need longer to cook (an extra 5-10 minutes). You shouldn’t have to adjust the liquid at all. Tips: Rinse the rice. This helps remove any excess starch so the rice grains stay more separate as they cook. If you don’t rinse the rice, the texture will be much mushier. Check the temp. Make sure the chicken is at least 165ºF before serving. Cover to start. Don’t forget to cover the casserole for the first 30 minutes of baking. If you leave it uncovered, the top of the chicken will burn before the rice is cooked. Storage: Leftover chicken and rice can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stove with chicken broth if necessary.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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