Chicken & Basmati Rice Casserole

Chicken & Basmati Rice Casserole
Servings: 6 Prep 20 mins Bake 400°F 20 mins Cook 14 mins

Ingredients

  • 2 tablespoons canola oil
  • 6 skinless chicken thighs (about 6 ounces each)
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons curry powder
  • 1 tablespoon ginger-root, chopped
  • 3 cups reduced-sodium chicken broth
  • 1 15 ounce can chick peas, drained and rinsed
  • 1 14 1/2 ounce can petite diced tomatoes
  • 1 sweet red pepper, cored, seeded and chopped
  • 1/2 teaspoon salt
  • 1 1/2 cups basmati rice
  • 1/2 cup cilantro, chopped

Make It

1. Heat oven to 400 degrees F.

2. In a large, lidded Dutch oven, heat oil over medium-high heat. Season chicken with 1/4 teaspoon of the pepper. Cook 5 minutes per side. Remove to a plate.

3. Add onion to Dutch oven and cook 3 minutes over medium-high heat, stirring to loosen any browned bits from bottom of pot. Stir in garlic, curry and ginger; cook 1 minute. Stir in broth, chick peas, tomatoes, red pepper, salt and remaining 1/4 teaspoon pepper.

4. Bring to a simmer and stir in rice. Arrange chicken in rice mixture. Cover and place in oven; bake at 400 degrees F for 20 minutes until liquid is absorbed and rice is tender.

5. Sprinkle with cilantro and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 485, Fat, total (g): 16, chol. (mg): 86, sat. fat (g): 3, carb. (g): 51, fiber (g): 6, pro. (g): 32, sodium (mg): 793, Percent Daily Values are based on a 2,000 calorie diet.