Loaded Rice Casserol

Hanan Hussein

By
@Hananhus

This a traditional Egyptian dish that is usually served on special occasions and to special guests, it is traditionally made with small whole quails or pigeons. I used boneless chicken instead and added the peas to make it into a one dish meal.
Let me know what you think.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

4
chicken breasts, boneless and skinless or 2 cups leftover chicken
1 Tbsp
olive oil, extra virgin
1/2 tsp
minced garlic
1/8 tsp
ground cardamom
1 Tbsp
butter
1 pkg
frozen peas
2 Tbsp
dried minced onions
2 c
rice (medium grain)
1 c
milk
1/2 c
heavy cream
2 c
chicken broth or water and 1 cube chicken bouillon
salt and pepper to taste

Step-By-Step

1Preheat oven to 320 degrees F
2Cut chicken into 1/2 inch pieces.
Heat olive oil in a frying pan over medium heat, add garlic, chicken and cardamom. Cook and stir until chicken is no longer pink. Decrease heat, cover and simmer for 15 minutes.
3In an ovenproof casserole add all other ingredients.
Add chicken mixture and stir all together.
4Cover and bake in a 320 degree oven for 30 minutes or until all liquid is absorbed and rice is cooked.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Other Tag: Quick & Easy