Chicken-Brown Rice Bake
A hearty baked chicken and brown rice dish infused with curry powder, featuring vegetables and tender chicken, perfect for a satisfying family meal or weeknight dinner.
Ingredients
Instructions
- Saute onion in oil until crisp-tender.
- Add curry powder and cook 1 minute, stirring constantly.
- Add chicken broth; bring mixture to a boil.
- Cover, reduce heat and simmer for 15 minutes. Stir in rice.
- Cover and cook over low heat for 50 minutes or until liquid is absorbed.
- Stir in vegetables and cooked chicken.
- Spoon into a lightly greased 12 x 8 x 2-inch baking dish.
- Cover and bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For added flavor, consider using homemade chicken broth instead of store-bought. If you're short on time, you can substitute the brown rice with quick-cooking rice, but adjust the cooking time accordingly. Feel free to experiment with different spices like cumin or paprika for a unique twist. This dish can also be made vegetarian by using vegetable broth and omitting the chicken.
Serving Suggestions
This Chicken-Brown Rice Bake makes a hearty main dish, perfect for a family dinner. Serve it alongside a fresh green salad or some crusty bread to balance the flavors. For a complete meal, consider pairing it with a side of roasted vegetables. It also pairs beautifully with Elegant Chicken Ala King for a comforting chicken-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of broth if it seems dry. This dish also freezes well; just be sure to cool it completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Brown Rice Bake contains roughly 690 calories, with 9g protein, 63g carbohydrates, and 46g fat. It is an excellent source of vitamin A (86% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 734mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of rice for this recipe?
Yes, you can use white rice, but keep in mind that the cooking time will differ. White rice typically cooks faster, so reduce the simmering time to about 20 minutes, then proceed with the rest of the recipe as usual.
What can I substitute for the mixed vegetables?
You can use any fresh or frozen vegetables you have on hand, such as bell peppers, broccoli, or peas. Just make sure to chop them to a similar size for even cooking. This flexibility allows you to customize the dish to your taste.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step, then cover and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).