Baked Rice with Chicken and Vegetables

Posted by My Name is Alice on

This Baked Rice with Chicken and Vegetables is a hearty, flavorful, and easy-to-make dish that brings restaurant-quality flavors to your home kitchen. With juicy, well-seasoned chicken, creamy rice, and vibrant vegetables, this one-pan meal is perfect for family dinners, meal prep, or entertaining guests. The best part? It requires minimal effort but delivers maximum flavor.

Follow this step-by-step guide to make this comforting dish that will have everyone coming back for seconds.

Ingredients

For the Rice and Vegetables:

  • 2 medium carrots, peeled and sliced into rounds (adds natural sweetness and color)
  • 1 zucchini, halved lengthwise and sliced into strips (adds freshness and texture)
  • 1 red bell pepper, diced (enhances sweetness and adds color)
  • 500 grams of white rice (absorbs the creamy sauce and flavors beautifully)
  • 400 milliliters of cooking cream (creates a rich, velvety texture)

For the Chicken:

  • 1 whole chicken (butterflied for even cooking and a juicy texture)
  • 1 teaspoon sweet paprika (adds a mild smokiness)
  • 1 teaspoon turmeric (enhances color and warmth)
  • 1 teaspoon salt (brings out the natural flavors)
  • 1 teaspoon garlic powder (adds depth and a mild garlicky kick)
  • 1 teaspoon black pepper (for a subtle heat)
  • 1 teaspoon onion powder (adds a mild sweetness)

For the Sauce:

  • 1 medium onion, finely diced (adds sweetness and depth)
  • 2 ripe red tomatoes (gives a fresh, slightly tangy base)
  • 1 yellow bell pepper (adds a mild, slightly fruity flavor)
  • 1 red bell pepper (balances the sauce with its natural sweetness)
  • 4 garlic cloves (for a robust, aromatic flavor)
  • Fresh parsley, to taste (adds brightness and freshness)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

  1. Chop the vegetables – slice the carrots into rounds, cut the zucchini into thin strips, and dice the red bell pepper.
  2. Mix with the rice – in a large baking dish, combine the 500 grams of white rice with the prepared vegetables.
  3. Add the cream – pour 400 milliliters of cooking cream over the mixture, ensuring even distribution. Set aside.

Step 2: Prepare the Chicken

  1. Butterfly the chicken – using a sharp knife, remove the wingtips, then cut the chicken down the center to open it up flat.
  2. Make the seasoning blend – in a small bowl, mix paprika, turmeric, salt, garlic powder, black pepper, and onion powder.
  3. Season the chicken – rub the seasoning mix evenly over the butterflied chicken. Set aside.

Step 3: Make the Sauce

  1. Blend the ingredients – in a food processor, combine the onion, tomatoes, yellow and red bell peppers, garlic cloves, and parsley.
  2. Brush the sauce onto the chicken – using a brush, coat the chicken evenly with the sauce mixture.

Step 4: Bake the Dish

  1. Preheat the oven to 180°C (350°F).
  2. Position the chicken – place the butterflied chicken on an oven rack. If needed, secure the legs with toothpicks to keep it flat.
  3. Bake for 1 hour – place the chicken on the top rack and the rice mixture on the lower rack. Bake for about 60 minutes, checking occasionally as cooking times may vary based on oven strength.
  4. Check for doneness – the chicken should reach an internal temperature of 75°C (165°F), and the rice should be tender.

Step 5: Serve and Enjoy

  1. Remove from the oven and let the chicken rest for about 10 minutes before slicing.
  2. Fluff the rice to mix in any remaining cream and juices.
  3. Serve together – plate the chicken over the creamy vegetable rice and enjoy!

Frequently Asked Questions

Q: Can I use chicken breasts instead of a whole chicken?

Yes, you can use bone-in, skin-on chicken breasts or thighs. Adjust the cooking time as they may cook faster than a whole chicken.

Q: How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave with a splash of water or broth to keep the rice moist.

Q: Can I prepare this dish in advance?

Yes! You can assemble everything a few hours ahead and refrigerate. When ready to eat, bake it fresh for the best results.

Recipe Variations

  • Cheesy Chicken Rice Bake – Sprinkle shredded cheddar or mozzarella over the rice before baking for a gooey, cheesy finish.
  • Spicy Version – Add chopped jalapeños or a pinch of red pepper flakes for a kick of heat.
  • Vegetarian Option – Substitute portobello mushrooms or cauliflower steaks for the chicken.

Pro Tips for the Best Baked Chicken and Rice

✔ Season the chicken generously – this ensures every bite is packed with flavor.
✔ Use full-fat cream – for the creamiest texture, opt for full-fat cooking cream.
✔ Cut vegetables evenly – for even cooking, keep all veggies uniform in size.
✔ Let the chicken rest before cutting – this keeps the meat juicy and flavorful.

Why You’ll Love This Recipe

This Baked Rice with Chicken and Vegetables is a simple yet delicious one-pan meal that combines succulent chicken, creamy rice, and fresh veggies in every bite. The flavorful seasoning and homemade sauce make it taste like a dish from a high-end restaurant, while the ease of preparation makes it perfect for home cooks.

Whether you're making a comforting weeknight dinner or preparing for a gathering, this dish is guaranteed to impress. Try it today and enjoy a meal that’s filling, flavorful, and effortlessly elegant!