Chicken Rice Bake Recipe

Name: Chicken Rice Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 (2 1/2 to 3 lb.) fryer; 2 Tbsp. cooking oil; 1 1/2 c. long grain rice; 1 c. chopped onion; 2 cloves garlic, minced; 3 c. water; 1 large can tomatoes, cut up; 2 chicken bouillons; 1 tsp. salt; 1/4 tsp. pepper; 1 c. frozen peas; 1 (2 oz.) can sliced pimiento, drained and chopped

Servings: persons

1 (2 1/2 to 3 lb.) fryer
2 Tbsp. cooking oil
1 1/2 c. long grain rice
1 c. chopped onion
2 cloves garlic, minced
3 c. water
1 large can tomatoes, cut up
2 chicken bouillons
1 tsp. salt
1/4 tsp. pepper
1 c. frozen peas
1 (2 oz.) can sliced pimiento, drained and chopped

1
Sprinkle chicken with salt.
2
In a 12-inch skillet, brown chicken in hot oil, about 15 minutes.
3
Remove chicken from skillet.
4
In the remaining drippings, cook rice, onion and garlic. Add water, undrained tomatoes, bouillon, salt and pepper.
5
Bring to a boil.
6
Stir well.
7
Arrange chicken on top of rice.
8
Cover and simmer 30 to 35 minutes or until chicken is tender.
9
Stir in peas and pimiento.
10
Cover and cook 5 minutes more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (2 1/2 to 3 lb.) fryer, 2 Tbsp. cooking oil, 1 1/2 c. long grain rice, 1 c. chopped onion, and more.

Yes, Chicken Rice Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Rice Bake

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