To Eat

January- To Eat

Chicken and Rice Bake Recipe


Chicken and rice is a family favorite and super easy to make. The oven helps warm the house and when served with a salad, the meal easily serves a family of 4. Growing up I loved when my mom made this dish and my kids loved it as well. One didn’t like the rice, one didn’t like the chicken, everyone got something to eat. Perfect meal. Sorry no pictures of the meal as it was eaten before I got a chance to take a picture.

Chicken and Rice Bake

6 to 8 pieces of chicken

1 stick butter

1 Med. Onion chopped

1 Med. Bell pepper, chopped

1 clove of garlic, minced

2 cups long-grain rice, uncooked (you can use brown, but will need to increase water by ¼ cup and 2 tablespoons)

3 cups water (or 3 ¼ cups plus 6 tablespoons of water if using brown rice)

½ teaspoon of salt

4 chicken bouillons cubes

Salt and pepper chicken. Melt butter in a frying pan over med heat. Add chicken and brown on all sides. Once brown, remove chicken from pan and set aside. Turn off heat. Crush bouillon cubes and add to the butter in the frying pan. Add onion, pepper, and garlic. Stir uncooked rice. Add salt and water. Pour into a *9 x 13 baking pan. Place brown chicken on top and cover with foil. Bake 1 to 1 1/2 hours at 350 until rice is tender and chicken is cooked through. Enjoy.

*You can use a large oven-safe frying pan instead of pouring it into a baking pan.

Ready to go into oven. since it was only my husband and me for dinner, I cut the recipe in half.