After a weekend of poor eating, my tummy felt a bit upset today, so I figured a simple dinner of chicken and rice would help settle things down. But when I looked in the freezer, I only found 1 large chicken breast and a gazillion bags of frozen veggies from the last Kroger-frozen-veggie-sale, so I thought, “Kickasserole time!”
- 1 large chicken breast, cubed
- olive oil
- 1-2 shallots, diced
- 1 bag frozen broccoli-cauliflower mix
- 1 bag frozen carrots
- herbs, your choice (I used an italian herb mix)
- pepper (& salt, to taste)
- shredded cheddar
- scant 2 cups of basmati rice, uncooked, plus 4 cups of water (It’ll be a little soupy when the rice is finished, that’s ok.)
Cook the rice. While that’s cooking, start sauteing the shallots in a little oil on medium heat, adding the chicken to the pan when they start getting translucent. Cook the chicken all the way through.
Put half the cooked rice in a deep casserole dish, then add the veggies (no need to thaw), chicken, herbs and pepper, stir. Add some cheese, stir, then top off your dish with rice (and stir.) Top with cheese, cover, then bake for 30 minutes in a 350F oven (it’s ok to start the oven heating when you put the casserole in, just add a few more minutes.)
The results: I liked the basmati rice instead of plain or brown rice- the grains stayed separate and fluffy instead compacting in the dish, especially since this dish didn’t have a whole lot of liquid in it. Very tasty, very simple, very quick, and my tummy would probably feel much better if I hadn’t stuffed it with so much dinner.