Broccoli Rice Dutch Oven Bake

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Yes, the name sucks because I made it up. The recipe does not suck, even though I made it up. What a paradox. And, I have no picture because my camera’s battery was dead . . . you’ll just have to use your imagination.

Recipe

1 1/2 cups dry brown rice

3 1/2 –4 cups chicken broth

2-4 cups frozen broccoli

2-4 cups of baby carrots

1/4 cup chopped onion

1-  1 1/2 cups sour cream (I used light)

1 cup cheddar cheese

shake garlic powder

salt and pepper

a chicken breast cut into chunks, optional

So, here’s what you do. I use the dutch oven that is the size known as chicken fryer. It’s deep, but not as deep as the big old dutch ovens. I pour in dry rice, added the vegetables, stirred in the sour cream mixed with the cheese, and mixed it all together. I cut up a chicken breast and mixed it in, and then dumped chicken broth on top. I like this because if you don’t like chicken you can pick it out easily, but it’s versatile and it tasted great. And, there’s no cream of anything soup, which I’m not a fan of. I baked it at 375 for about 2 hours. I give it an 8, or maybe a bit higher b/c the leftovers are great as well.

Comments

  1. thejohnmfamilyMarch 29, 2017 at 9:23 PM

    Ok, so I added 1/2 tsp. garlic powder, seasoned salt, and mayo to the sauce, and it was very tasty.

    ReplyDelete
  2. thejohnmfamilyOctober 4, 2017 at 9:21 PM

    Saute the onions (I did a full one) and caramelize them first in some oil, then add the rice and the chicken broth. Then add the carrots, then the broccoli, then the chicken. Don't go overboard with carrots. Add 1/2 tsp. seasoned salt to the sauce, and some kosher salt to the onions. The best chicken BY FAR for this is chicken thighs.

    ReplyDelete

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