Supreme Oven Rice
Elevate your dinner game with Supreme Oven Rice, a one-pan wonder that combines tender, golden-browned chicken thighs with perfectly seasoned, vegetable-studded rice. Infused with aromatic spices like paprika, cumin, and thyme, and cooked to fluffy perfection in a savory chicken broth, this dish delivers bold flavors and a satisfying texture in every bite. Vibrant bell peppers, sweet carrots, and peas bring a delightful pop of color and nutrition, while a finishing touch of buttery richness takes the whole meal over the top. Quick to prepare and baked to perfection in under an hour, this oven-baked rice recipe is your go-to for cozy family meals or easy entertaining. Serve it straight from the skillet, garnished with fresh parsley for a restaurant-quality finish. Simple, flavorful, and utterly irresistible!
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 3 cups chicken broth
- 4 pieces chicken thighs (boneless, skinless)
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 2 medium bell peppers (diced, mixed colors)
- 1 cup frozen peas
- 1 large carrot (diced)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons fresh parsley (chopped, optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
Season the chicken thighs with half the salt, pepper, paprika, and cumin. Sear them in the skillet for 2-3 minutes per side until golden brown. Remove and set aside (they will finish cooking in the oven).
In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic, diced bell peppers, and carrots. Sauté for another 2-3 minutes.
Stir in the rinsed rice and let it toast for 1-2 minutes with the vegetables, stirring continuously.
Pour in the chicken broth, and season with the remaining salt, pepper, paprika, cumin, and thyme. Stir well to combine.
Nestle the seared chicken thighs back into the rice mixture. Cover the skillet tightly with a lid or aluminum foil.
Place the skillet in the preheated oven and bake for 35 minutes.
Carefully remove the skillet from the oven, uncover it, and sprinkle the frozen peas over the top. Dot the top with butter.
Return to the oven uncovered and bake for an additional 10 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove from the oven and let rest for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley if desired.
Serve hot and enjoy your Supreme Oven Rice!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 775 mg | 16% | |
*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.
