Easy Turmeric Chicken and Rice Casserole
The perfect dish for chilly evenings, combining succulent chicken with aromatic turmeric and wholesome rice for a hearty meal.
Servings: 4 servings
Equipment
- Oven-safe Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 1 tablespoon Ground Turmeric Provides color and flavor.
- 1 cup Long-Grain White Rice Acts as the base of the casserole.
- 1 medium Onion Diced.
- 2 cloves Garlic Minced.
- 2 cups Low-Sodium Chicken Broth For cooking the rice.
- 1 cup Diced Carrots Adds sweetness and color.
- 1 cup Frozen Peas For color and texture.
- 2 tablespoons Olive Oil For sautéing.
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté the diced onion for about 3-4 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown.
- Sprinkle turmeric over the chicken and mix well.
- Add diced carrots and frozen peas, stirring to combine. Cook for another 2-3 minutes.
- Add rice to the skillet and stir to distribute evenly.
- Pour in chicken broth and stir gently to combine.
- Bring to a gentle simmer, then cover and transfer to the oven. Bake for 25-30 minutes until rice is tender.
- Remove from oven, fluff with a fork, and garnish with fresh herbs if desired.
Notes
Consider adding different vegetables or spices to customize the dish.