chicken and rice casserol
Our family loves this simple dish!! We eat it with fresh a salad, Veggies like Parsley, Basil,cilantro,radish, mint or any fresh veggie your family love.You can also add Pickles or Olives on the side. We also love cooked corn as a side dish!!! Enjoy
prep time
15 Min
cook time
1 Hr 30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 medium white onions, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon garlic powder, or 2 cloves of chopped garlic
- 1 teaspoon all vegetable seasoning
- 1 teaspoon sodium free chicken granulated bouillon
- 12 - chicken legs, chopp the end of the drumstick off.
- 4 cups rice, long grain or basmati
- 3/4 cup lentils, dry
- 2 tablespoons tomato paste
How To Make chicken and rice casserol
-
Step 1Saute,the onions in a dutch oven (large pot)with the olive oil 2 minutes. Add the chicken, saute for 10 minutes. Add the spices (garlic,cumin,vegetable seasoning,turmeric) saute for 10 minutes.
-
Step 2Add 3 cups of water, lentils,tomato paste,chicken bouillon (any type you prefer). Boil on Med heat for 20 minutes. Turn heat down to low for 10 minutes. stirring so the bottom does not stick.
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Step 3In a separate pot boil the rice in salt water for 15 minutes, rinse in a colander with cold water. Add 2 tablespoons of olive oil to the bottom of the pan. Put 1 1/2 cups of rice on the bottom of the pan, Layer the Chicken mix and alternate with rice, until finished with both. Put a small towel, or paper towel on top of the pot and cover tightly with the lid. Steam for 15 minutes on med high. Turn down to low for 25 minutes!!! Flip onto a flat oblong dish!!! Enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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