Chicken Rice One-pot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Italian | Mr. food, Mrfood1 | 1 | Servings |
INGREDIENTS
| 1 | c | Uncooked long or whole-grain |
| rice | ||
| 1 | Medium-sized onion, chopped | |
| 1 | Box, 10 ounces frozen | |
| mixed vegetables | ||
| 1 | Ready-to-use chicken broth | |
| 14 1/2 ounces | ||
| 2 | t | Garlic salt, divided |
| 4 | Bone-in chicken breast | |
| halves | ||
| 1 | t | Paprika |
| 1 | t | Dried thyme |
| 2 | c | Italian, Tex-Mex pizza or |
| other shredded | ||
| cheese blend 8 | ||
| ounces |
INSTRUCTIONS
Preheat the oven to 375 degrees. Combine the rice, onion, mixed vegetables, chicken broth, and 1 teaspoon garlic salt in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray; mix well. Place the chicken breast halves over the rice mixture, then sprinkle with the paprika, thyme, and remaining 1 teaspoon garlic salt. Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes, or until the liquid is absorbed and the chicken is cooked through. Top with the shredded cheese blend and bake for 5 minutes, or until the cheese is melted. Converted by MC_Buster. NOTES : 4 servings Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1034
Calories From Fat: 174
Total Fat: 19.6g
Cholesterol: 307.1mg
Sodium: 4851.9mg
Potassium: 2205.8mg
Carbohydrates: 80.4g
Fiber: 17.7g
Sugar: 18.8g
Protein: 132.8g