Oven Chicken Rice Recipes

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 350°F/180°C.
• To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.
• To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.
• Place the chicken over the rice.
• Cover with foil and bake covered for 30 minutes.
• Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.
• Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

ONE DISH CHICKEN AND RICE BAKE

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

OVEN CHICKEN AND RICE

Steps:

• Generously Pam or grease bottom of a 13"x9" baking dish. Spread rice on bottom of dish. Place chicken pieces on top. Mix water, cream of mushroom and onion soup together in a separate bowl and once combined, pour over chicken and rice. Bake covered at 350 degrees for 1 hour, then remove cover and gently stir rice and flip chicken. Leave uncovered and continue to bake for an additional 20 minutes.
• It smells delicious the entire time it's baking and everything cooks perfectly till ready to serve. Simple dish for a busy night. My husband (big baby about onions and mushrooms) admitted that it smelled too good to be true while in the oven. He did eat the chicken after removing all remnants of the flavored rice. Chicken absorbs the soup and is moist and flavorable.
• The soups have sodium so I don't put in additional salt to the dish but add plenty of pepper (to taste) before serving.

OVEN CHICKEN & RICE

Steps:

• Preheat oven to 375°F.
• Combine soup, water, rice, 3/4 teaspoon dill and pepper in 13 x 9 inch baking dish.
• Arrange chicken pieces on top of rice mixture.
• Cover tightly with foil.
• Bake 45 minutes.
• Sprinkle chicken pieces with crackers, paprika and remaining 1/4 teaspoon dill.
• Drizzle with butter.
• Bake 5 to 10 minutes or until chicken is tender.
• Season to taste with salt and pepper.

OVEN FRIED RICE

Steps:

• Preheat oven to 350°F.
• While oven is heating, combine all ingredients in a medium-sized casserole dish.
• Stir thoroughly to combine.
• Place on middle rack in oven, and cook uncovered for 50 minutes to 1 hour, or until rice is cooked and all water is absorbed.

CHICKEN AND RICE

Steps:

• Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.