Chicken-Parmesan Brown Rice Bake
White Corn in Butter Sauce
Ingredients
- 1 onion, chopped
- 4 cloves garlic, minced
- ¼ cup olive oil, divided
- 1½ cups brown rice
- ½ cup water
- 4 cups low-sodium chicken broth
- 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (12-oz) pkg broccoli florets, chopped into smaller pieces
- 1 cup freshly grated Parmesan cheese (or use shredded mozzarella)
Instructions
- Preheat oven to 450°F.
- Sauté onion and garlic in 2 Tbsp hot oil in a large skillet 3 minutes.
- Stir in rice; sauté 1 minute.
- Stir in water; bring to a boil.
- Cook until liquid almost evaporates.
- Stir in broth.
- Spoon mixture into a greased 13-x 9-inch baking dish.
- Cover and bake 25 minutes.
- Meanwhile, brown chicken in remaining 2 Tbsp hot oil in same skillet; season with salt and pepper.
- Stir chicken and broccoli into rice in baking dish; sprinkle with cheese.
- Bake, uncovered, 20 minutes or until rice is tender.
Side Dish Ingredients
- 2 (10-oz) pkg frozen shoepeg white corn and butter sauce
Side Dish Instructions
- Cook corn according to package directions.
Kid-Friendly Meal Plan
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