I don’t know if recipe Thursday is going to become a standard blog feature, but Thursdays are a good recipe day for me. Because of my schedule, I tend to do our weekly cooking on Tuesdays and Wednesdays.
This week, we’re having a Mexican tuna dish (which I haven’t tried yet, I’ll be sure to write up the recipe if it’s any good…it sounds rather strange but intriguing) and a chicken, rice, and broccoli casserole. The latter is quite yummy, so here’s the recipe:
Ingredients
- 3 cups brown rice
- 6 cups water
- 1 package chicken thighs
- as much broccoli as you like (2 heads for us)
- other veggies as desired
- 2 TB veggie oil
- chopped garlic and onions to taste
- salt and pepper (chipotle powder if spice is desired)
- cheese (optional)
To Prepare:
In very large saucepan, prepare rice with the 6 cups of water. Bring to a boil and simmer on low for about 45 minutes until rice has absorbed all the water. For flavor, add a cube or two of chicken bullion.
In a separate pan (perhaps a frying pan with a lid), brown chicken in the veggie oil. Then add water to about 1 inch deep. Add half the garlic and onions along with the salt, pepper, etc. Bring water to a boil, cover, and simmer on low for about 20-25 minutes. Turn chicken over at least every 10 minutes.
Chop broccoli and cook. I put in a small saucepan filled to about 2/3 with water. Bring to boil, lower to simmer for about 5-8 minutes until broccoli is done.
Remove chicken from pan and cut into small pieces. Drain broccoli.
Assemble in one of two ways.
Either mix all the cooked ingredients into the saucepan/pot with the cooked rice, adding garlic and onions as desired.
Or put rice in several casserole dishes and add chicken and veggies.
Optional: Top with or mix in shredded/diced cheese of your choice. Pepper jack is my favorite, as it adds a little spice. Let the heat of the rice melt the cheese if it’s in the pot or put in the oven on warm for 5 minutes if cheese is on top of casserole-style.
I’m not a nutrition professional, nor is this the most frugal of recipes. I base the recipes more on the yum-factor than anything.
This is the original recipe which inspired my variation. To see my bookmarked recipes, check out my del.icio.us recipe page. It’s not much yet but it’ll keep growing each week.
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{ 5 comments }
I’m all for yum factor! 🙂 I try to prepare my deal nights on the weekends. I think I have everything for this recipe.
I’ll let you know how this goes.
Sounds yummy. I sometimes throw brown rice, chicken breast, and a bunch of vegetables together. Nothing fancy, but it’s healthy and tastes good! 🙂
Mexican tuna, huh? I’m curious.
Yum. I often make a variation of this with lots of cheese (kids will eat anything with cheese on top-this is a proven fact in our house) and even have made a throw it together casserole with leftover chicken and veggies-just add rice, cheese and bake-voila 🙂
I think I will give your recipe a try-these are all staple foods we have always have on hand.
Share more-I’ll definitely check in every Thursday for a recipe-I love,love, love cooking 🙂
Take Care
LJ
That sounds soooo good! And i haven’t had dinner…hmmmm…..
Try browning the rice sometime. I’m a devotee of one-pot dinners…so my variant on this has you a) brown the chicken in a deep frying pan; then remove to a plate; turn down the heat; add a little more olive oil or butter as necessary, then add cut-up onion and cook till softened; then add rice and stir till it’s opaque or slightly brown; then add garlic. Stir in the veggies. Then add liquid (I’m partial to a little sherry in water or chicken broth); lay the chicken pieces on top of all. Cover and simmer gently till the rice is cooked.
It’s basically the same recipe only with one pan and the rice cooked on top of the rice.
Comfort food!!!! 🙂
Oooops! That would be “the chicken cooked on top of the rice.”
Think it’s time to get something to eat….
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