Chicken Carrot Rice CasseroleCourse: MainDifficulty: Easy
1 pound cubed chicken thighs (boneless & skinless)
1 Ccupsbasmati rice
3 Tbs olive oil
1 yellow onion chopped
3 shredded carrots
2 cups chicken broth
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Dash of salt and pepper
- While the oven is pre heating to 450℉, in a hot large pan saute the onion with olive oil for about 3 minutes then add the carrots and continue to cook for another 3 -4 minutes minutes.
- Add in the chicken and sprinkle the seasoning over it and cook for about 7 minutes.
- Pour the contents from the pan into a casserole dish and add in the rice and broth. Give it a really good stir.
- Bake covered for 40 minutes. Enjoy!