Classic Vegetable and Chicken Rice Bake
A comforting and hearty dish featuring tender chicken, colorful vegetables, and fluffy rice baked together in one pot for an easy family meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1 cup) broccoli florets
- (1 cup) carrots, diced
- (1 cup) bell pepper, diced
- (1) medium onion, chopped
- (3 cloves) garlic, minced
- (1 tsp) dried thyme
- (1 tsp) paprika
- (1/2 tsp) salt
- (1/2 tsp) black pepper
- (1/2 cups) shredded cheese (optional)
- (2 tbsp) olive oil
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large oven-safe pot, heat 2 tbsp olive oil over medium heat.
- 3
Add 1 medium onion, chopped, and 3 cloves garlic, minced. Sauté until the onion is translucent, about 3-4 minutes.
- 4
Add 1 lb diced chicken breast to the pot and cook until browned, about 5-7 minutes.
- 5
Stir in 1 cup long-grain rice, 2 cups chicken broth, 1 cup broccoli florets, 1 cup diced carrots, and 1 cup diced bell pepper. Add 2/4 tsp salt and 2/4 tsp black pepper.
- 6
Season with 1 tsp dried thyme, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
- 7
Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
- 8
Bake for 30-35 minutes, or until the rice is cooked and the liquid is absorbed.
- 9
If using, sprinkle 1/2 cup shredded cheese on top and return to the oven for an additional 5 minutes until melted.
- 10
Remove from the oven and let it sit for 5 minutes before serving.
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