Chicken, Rice And Spice Dinner
A hearty chicken and rice dish infused with spices, tomatoes, and mushrooms, perfect for family dinners and packed with comforting flavors.
Ingredients
- 1 Tbsp. flour ⓘ
- 1 cup uncooked rice ⓘ
- 1 (14 1/2 oz.) can whole tomatoes, cut up ⓘ
- 1 (4 1/2 oz.) can whole mushrooms, drained ⓘ
- 1 cup thinly sliced celery ⓘ
- 1/2 cup finely chopped onion ⓘ
- 1/4 cup water ⓘ
- 1/2 tsp. basil ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/8 tsp. garlic powder ⓘ
- 2 1/2 to 3 lb. broiler-fryer chicken, cut up ⓘ
- 1 Tbsp. vegetable oil ⓘ
- paprika ⓘ
Instructions
- Preheat oven to 350°F.
- Shake flour in a large Reynolds Oven Cooking Bag (14 x 20 inches).
- Place the bag in a 13 x 9 x 2-inch baking pan.
- Add rice, tomatoes, mushrooms, celery, onion, water, basil, salt, and garlic powder into the bag.
- Squeeze the bag gently to blend the ingredients.
- Brush the chicken with vegetable oil.
- Sprinkle the chicken lightly with paprika, salt, and pepper to taste.
- Cut sausage links into thirds.
- Arrange the chicken and sausage pieces on top of the rice mixture in the bag.
- Close the bag with a nylon tie.
- Make six 1/2-inch slits in the top of the bag.
- Bake for 50 to 60 minutes or until the chicken is tender.
Tips & Substitutions
For a creamier texture, consider adding a cup of cream of mushroom soup to the rice mixture. If you don't have fresh vegetables, frozen mixed vegetables can be substituted easily. You can also use boneless chicken thighs for a juicier result. To enhance the flavor, try marinating the chicken in your favorite spices before cooking. This recipe can also be adapted for a slow cooker, which may yield even more tender chicken.
Serving Suggestions
Serve this dish with a side of steamed green beans or a fresh garden salad for a complete meal. A glass of white wine or sparkling water pairs nicely with the flavors of the dish. For a heartier option, consider serving with crusty bread to soak up the delicious sauce. This recipe also makes a great base for leftovers, which can be transformed into a chunky chicken melt.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice mixture in a microwave-safe dish, cover with a lid or plastic wrap, and heat on medium power until warmed through. Stir occasionally to ensure even heating. You can also reheat it in the oven at 350°F, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken, Rice And Spice Dinner contains roughly 395 calories, with 12g protein, 73g carbohydrates, and 7g fat. It is an excellent source of vitamin C (59% of the Daily Value), vitamin D (33% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1263mg per serving (55% 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 brown rice instead of white rice?
Yes, you can use brown rice, but you will need to increase the cooking time by about 15-20 minutes and add more liquid. Brown rice takes longer to cook, so ensure it's fully tender before serving.
What can I substitute for the chicken?
You can substitute chicken with turkey or even tofu for a vegetarian option. If using tofu, ensure to press it to remove excess moisture, and consider marinating it to enhance the flavor.
Is it possible to prepare this dish in advance?
Absolutely! You can prepare the rice and vegetable mixture a day ahead and store it in the fridge. When ready to cook, simply add the chicken and bake according to the recipe instructions. This can save time on busy weeknights.
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).