Chicken and rice casserole is healthy and delicious. This meal is one of my favorites, and I am sure if you will try it, you will like it. When I first tried it, I put some of the corn, and it felt like a corn-only casserole. Make sure to adjust corn accordingly while cooking, else you may end up doing what I did.
Chicken Thighs, 4 are fine. Make sure they are skinless and boneless
Pepper and Salt
Good Quality Brown Rice, 1 Cup. Must be precooked
Chicken Bouillon Cubes, 2 are good. Dissolve them in hot water (1 cup)
Garlic clove, 1. Properly chopped
Corn Kernel, ½ Cup. You can pick fresh or canned, it's up to you
Salsa, 1 Cup.
First, cook chicken thighs by adding pepper and salt. Cook it until the chicken is brown. It will take 10 to 20 minutes.
Add precooked, rice and chicken broth, Bouillon cubes, and chopped garlic.
Cover it properly and let it simmer. Make sure that heat is low. Cook rice until liquids are absorbed from the chicken broth.
It's time to add Zucchini, salsa, and corn kernels.
Simmer it for a few more minutes or until flavour is blended, and zucchini is properly cooked and crispy. Make sure zucchini is not overcooked.
Enjoy! This Meal is ready.
First of all, thank you for taking the time to read this recipe. The best thing about food is, you don't have to follow instructions all the time. There wouldn't be any new recipes if we follow instructions-only, so my advice will be to adjust the recipe based on your taste.
I would like to add some information about brown rice. As you may have known, brown rice takes a lot of time to cook, so it may take time to absorb liquids. And that is why it is better to use precooked brown rice, it will completely absorb liquids. By using pre-cooked brown rice, you will be decreasing the time it takes to cook this recipe. One more thing, chopped garlic clover was added for the flavor, but if you prefer not to use it then you can leave it. Corn is one of the options that you can adjust accordingly. If you don't like corn then removing it will not put much effect on the recipe, but I recommend using all the ingredients mentioned above.
Chicken Thigh, Rice Casserole With Zucchini:
Ingredients:
Zucchini, 2 medium sizes. Cut them in ¼ slicesChicken Thighs, 4 are fine. Make sure they are skinless and boneless
Pepper and Salt
Good Quality Brown Rice, 1 Cup. Must be precooked
Chicken Bouillon Cubes, 2 are good. Dissolve them in hot water (1 cup)
Garlic clove, 1. Properly chopped
Corn Kernel, ½ Cup. You can pick fresh or canned, it's up to you
Salsa, 1 Cup.
Preparation:
First, cook chicken thighs by adding pepper and salt. Cook it until the chicken is brown. It will take 10 to 20 minutes.
Add precooked, rice and chicken broth, Bouillon cubes, and chopped garlic.
Cover it properly and let it simmer. Make sure that heat is low. Cook rice until liquids are absorbed from the chicken broth.
It's time to add Zucchini, salsa, and corn kernels.
Simmer it for a few more minutes or until flavour is blended, and zucchini is properly cooked and crispy. Make sure zucchini is not overcooked.
Enjoy! This Meal is ready.
I would like to add some information about brown rice. As you may have known, brown rice takes a lot of time to cook, so it may take time to absorb liquids. And that is why it is better to use precooked brown rice, it will completely absorb liquids. By using pre-cooked brown rice, you will be decreasing the time it takes to cook this recipe. One more thing, chopped garlic clover was added for the flavor, but if you prefer not to use it then you can leave it. Corn is one of the options that you can adjust accordingly. If you don't like corn then removing it will not put much effect on the recipe, but I recommend using all the ingredients mentioned above.
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