Exotic Chicken Rice Casserole
Elevate your mealtime with this creamy, flavor-packed Exotic Chicken Rice Casserole, a one-dish wonder that's destined to become a household favorite. Tender bites of golden-seared chicken pair perfectly with fragrant basmati rice, all infused with the rich flavors of coconut milk, aromatic spices like turmeric and cumin, and a hint of paprika. Fresh vegetables add texture and color, while a blanket of melted cheese on top takes this dish to comfort food heaven. With just 20 minutes of prep time and a convenient bake in the oven, this casserole is ideal for busy weeknights or casual gatherings. Serve it warm, garnished with fresh cilantro for an extra pop of freshness. Keywords: chicken rice casserole, one-pan meal, coconut milk recipe, easy weeknight dinner, baked casserole recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 1 cup Basmati rice
- 1 cup Coconut milk
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 medium Bell pepper, diced (any color)
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 cup Shredded cheese (cheddar or mozzarella)
Instructions
Preheat the oven to 375°F (190°C).
Rinse the basmati rice under cold water until the water runs clear and set aside.
Slice the chicken breasts into bite-sized cubes and season lightly with salt and pepper.
In a large, oven-safe skillet or casserole dish, heat 2 tablespoons of olive oil over medium heat.
Add the chicken cubes and cook until golden brown on all sides. Remove the chicken and set aside.
In the same skillet, add the minced garlic, chopped onion, and diced bell pepper. Cook until the vegetables are softened, about 5 minutes.
Stir in the turmeric, cumin, and paprika. Cook for 1 minute to toast the spices.
Add the rinsed basmati rice to the skillet, stirring to coat the rice with the spices and vegetable mixture.
Pour in the coconut milk and chicken broth. Stir well and bring the mixture to a gentle boil.
Return the cooked chicken to the skillet and mix until evenly combined.
Season the mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir again to incorporate.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30 minutes or until the rice is tender and the liquid is absorbed.
Remove the skillet from the oven and sprinkle the shredded cheese evenly over the casserole.
Return the skillet to the oven and bake, uncovered, for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro, if desired, and serve immediately. Enjoy your Exotic Chicken Rice Casserole!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 27.2 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 980 mg | 75% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
