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.


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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

Directions Step-By-Step

1
Preheat oven to 320 degrees F
2
Cut 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.
3
In an ovenproof casserole add all other ingredients.
Add chicken mixture and stir all together.
4
Cover 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