Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a large baking dish with a bit of olive oil to prevent sticking.
Prepare the Rice: In a medium saucepan, bring the chicken broth to a boil. Add the uncooked rice, reduce the heat to low, cover, and simmer until the rice is tender and the broth is absorbed, about 15-20 minutes.
Cook the Chicken: While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 6-8 minutes. Season with salt, pepper, dried thyme, and oregano. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add a little more olive oil if needed and sauté the onion and garlic until fragrant and softened, about 3 minutes. Add the broccoli florets, diced carrots, and frozen peas. Cook for another 5 minutes, until the vegetables are slightly tender.
Combine Ingredients: In a large bowl, combine the cooked rice, chicken, and sautéed vegetables. Mix well to ensure even distribution. Pour the mixture into the prepared baking dish.
Add Cheese: Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the rice and chicken mixture.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the top is golden brown.
Garnish and Serve: Remove the bake from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy your delicious Chicken and Veggie Rice Bake!
Enjoy!!
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