This simple chicken and broccoli rice casserole is a dinner that is never lasts long in our house!
Comforting and packed with flavour, the rice absorbs all the delicious chicken flavour as it cooks. It is then topped with grated cheese and you can either place the pan under the grill to become golden and bubbling, or just put the lid back on the pan and let the cheese melt - which I tend to do.
Plus, being made in one pot there is less washing up to do, which is always a winner in my books.
This dish is best enjoyed straight away as the rice continues to absorb the liquid as it sits. However leftovers still taste delicious, just heat until piping hot, adding a splash of water or stock.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 500 g chicken thighs cut into bite sized pieces
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 220 g basmati rice
- 1.25 litres gluten-free vegetable or chicken stock
- ½ teaspoon sweet paprika
- 1 large head broccoli cut into small florets
- salt
- black pepper
- 50 g parmesan cheese grated
- 50 g cheddar cheese or mozzarella, grated, for the top
Method
- Heat the oil in a heavy based pan over a medium heat, add the onion and cook for 5 minutes, until starting to soften.
- Turn the heat up and add the chopped chicken thighs. Cook until starting to go golden - they will still be raw inside.
- Add the garlic and fresh thyme and cook for 1 minute.
- Add the rice, and stir to coat. Cook for 1-2 minutes, stirring, until the rice is toasted.
- Pour in the stock, add the paprika and season with salt and black pepper. Bring to the boil, then turn the heat down and simmer with the lid on for 15 minutes.
- Add the broccoli, together with a splash of water if the rice is looking dry, place the lid back on and cook for 5 minutes, until the chicken, rice and broccoli are cooked.
- Take off the heat and stir in the parmesan cheese.
- Sprinkle over the grated cheddar or mozzarella and either place the lid back on and leave to stand for 3-5 minutes or heat the grill to hot and grill until bubbling (make sure your pan is oven proof if doing this!).
- Spoon into bowls and serve straight away.
- Store leftovers in the fridge, covered, for up to 2 days. The rice absorbs the liquid as it sits so you will need to add a splash or water or stock when reheating.
Nutrition
Calories 786kcal | Carbohydrates 70g | Protein 44g | Fat 37g | Saturated Fat 12g | Polyunsaturated Fat 6g | Monounsaturated Fat 15g | Trans Fat 0.1g | Cholesterol 153mg | Sodium 886mg | Potassium 1209mg | Fiber 5g | Sugar 9g | Vitamin A 1424IU | Vitamin C 140mg | Calcium 354mg | Iron 3mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 500 g chicken thighs cut into bite sized pieces
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 220 g basmati rice
- 5 cups gluten-free vegetable or chicken stock
- ½ teaspoon sweet paprika
- 1 large head broccoli cut into small florets
- salt
- black pepper
- 50 g parmesan cheese grated
- 50 g cheddar cheese or mozzarella, grated, for the top
Method
- Heat the oil in a heavy based pan over a medium heat, add the onion and cook for 5 minutes, until starting to soften.
- Turn the heat up and add the chopped chicken thighs. Cook until starting to go golden - they will still be raw inside.
- Add the garlic and fresh thyme and cook for 1 minute.
- Add the rice, and stir to coat. Cook for 1-2 minutes, stirring, until the rice is toasted.
- Pour in the stock, add the paprika and season with salt and black pepper. Bring to the boil, then turn the heat down and simmer with the lid on for 15 minutes.
- Add the broccoli, together with a splash of water if the rice is looking dry, place the lid back on and cook for 5 minutes, until the chicken, rice and broccoli are cooked.
- Take off the heat and stir in the parmesan cheese.
- Sprinkle over the grated cheddar or mozzarella and either place the lid back on and leave to stand for 3-5 minutes or heat the grill to hot and grill until bubbling (make sure your pan is oven proof if doing this!).
- Spoon into bowls and serve straight away.
- Store leftovers in the fridge, covered, for up to 2 days. The rice absorbs the liquid as it sits so you will need to add a splash or water or stock when reheating.
Nutrition
Calories 786kcal | Carbohydrates 70g | Protein 44g | Fat 37g | Saturated Fat 12g | Polyunsaturated Fat 6g | Monounsaturated Fat 15g | Trans Fat 0.1g | Cholesterol 153mg | Sodium 886mg | Potassium 1209mg | Fiber 5g | Sugar 9g | Vitamin A 1424IU | Vitamin C 140mg | Calcium 354mg | Iron 3mg
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