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Chicken and Rice Bake

Chicken and Rice Bake 2.000

Sarah L. Voisin/The Washington Post

May 4, 2011

New mom and private-events manager Carly Prow likes to "throw things in the oven" for dinner; this recipe is one of her favorite ways to do just that. Her boss, chef Cathal Armstrong, encourages Prow to use organic ingredients.

The recipe doubles easily.

Make Ahead: The dish can be assembled, covered and refrigerated the night before it is baked.


Servings: 2
Ingredients
  • Organic unsalted butter, for greasing the casserole dish
  • 2 (9 to 10 ounces total) organic boneless, skinless chicken breast halves (tenderloins removed), pounded slightly as needed so they are of even thickness
  • 1/2 cup water, or more as needed
  • 1/2 cup organic chicken broth, preferably low-sodium, or more as needed
  • 1/2 cup organic brown rice
  • Salt
  • 1 tablespoon olive oil
  • 3/4 medium onion, cut into small dice
  • 4 ounces (1 cup) cremini mushrooms, washed and cut into thin slices
  • 1 medium clove garlic, minced
  • 1 cup broccoli florets
  • Splash milk
  • 1/2 cup shredded Vermont white cheddar cheese
  • Freshly ground black pepper

Directions

Preheat the oven to 350 degrees. Use a little butter to grease a medium casserole dish.

Combine the chicken breasts, water and broth in a medium saucepan over medium-high heat. Bring almost to a boil, then reduce the heat to medium-low; cover and cook for 6 minutes, until the chicken is cooked through. Transfer the chicken to a mixing bowl to cool, then cut it into bite-size pieces.

Return the pan with the cooking liquid to medium-high heat, adding liquid as needed to make sure there is 1 cup's worth; add the rice and salt to taste; cook according to package directions. Remove from the heat and fluff with a fork.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic; cook for 4 to 7 minutes, stirring occasionally, until the onion is translucent. Add the mushrooms; cook for 5 or 6 minutes, stirring once, until they have softened and released their juices.

Add the cooked rice, the onion-mushroom mixture, broccoli, milk and half of the shredded cheese to the chicken in the bowl; season with pepper to taste. Toss to incorporate, then transfer to the buttered casserole dish. Top with the remaining cheese. Bake for 30 minutes or until the cheese has melted and the casserole is heated through.

Serve warm.

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Recipe Source

From Carly Prow, private-events manager and assistant to chef Cathal Armstrong at Restaurant Eve in Alexandria.

Tested by Schuyler Griffin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 680


% Daily Values*

Total Fat: 34g 52%

Saturated Fat: 17g 85%

Cholesterol: 150mg 50%

Sodium: 750mg 31%

Total Carbohydrates: 45g 15%

Dietary Fiber: 3g 12%

Sugar: 4g

Protein: 51g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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