why make this recipe
Easy Turmeric Chicken and Rice Casserole is a simple and delicious dish that brings together bright flavors and nutritious ingredients. It’s perfect for busy nights when you need a comforting meal that doesn’t take all your time. The turmeric not only adds a lovely color but also gives a warm, earthy flavor that pairs well with tender chicken and fluffy rice. This casserole is great for families and can easily feed a group. Plus, it’s easy to make and requires minimal clean-up.
how to make Easy Turmeric Chicken and Rice Casserole
Ingredients:
- 1.5 pounds Boneless, Skinless Chicken Breast (Cut into bite-sized pieces.)
- 1 tablespoon Ground Turmeric (Provides color and flavor.)
- 1 cup Long-Grain White Rice (Acts as the base of the casserole.)
- 1 medium Onion (Diced.)
- 2 cloves Garlic (Minced.)
- 2 cups Low-Sodium Chicken Broth (For cooking the rice.)
- 1 cup Diced Carrots (Adds sweetness and color.)
- 1 cup Frozen Peas (For color and texture.)
- 2 tablespoons Olive Oil (For sautéing.)
- to taste Salt
- to taste Pepper
Directions:
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté the diced onion for about 3-4 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown.
- Sprinkle turmeric over the chicken and mix well.
- Add diced carrots and frozen peas, stirring to combine. Cook for another 2-3 minutes.
- Add rice to the skillet and stir to distribute evenly.
- Pour in chicken broth and stir gently to combine.
- Bring to a gentle simmer, then cover and transfer to the oven. Bake for 25-30 minutes until rice is tender.
- Remove from oven, fluff with a fork, and garnish with fresh herbs if desired.
how to serve Easy Turmeric Chicken and Rice Casserole
Serve this casserole hot straight from the oven. It can be enjoyed on its own or paired with a side salad for a complete meal. For extra flavor, try adding fresh herbs like parsley or dill before serving. It’s also great for meal prep, as leftovers can be stored in the fridge.
how to store Easy Turmeric Chicken and Rice Casserole
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 4 days. If you want to freeze it, ensure it’s in a freezer-safe container and it will last for up to 3 months. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Easy Turmeric Chicken and Rice Casserole
- If you want more veggies, add bell peppers or zucchini when adding the carrots and peas.
- To enhance the flavor, you can use homemade chicken broth.
- For a little kick, add red pepper flakes or cayenne pepper when cooking the chicken.
variation
You can easily make this dish vegetarian by replacing the chicken with chickpeas or extra vegetables. For a different flavor profile, try using brown rice instead of white rice; just remember to adjust the cooking time as brown rice takes longer to cook.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, but you will need to adjust the cooking time since brown rice takes longer to cook.
Q: How can I make it dairy-free?
A: This recipe is already dairy-free, as it does not contain any dairy products.
Q: Can I add more spices?
A: Absolutely! Feel free to include spices like cumin or coriander to enhance the flavors even more.
Easy Turmeric Chicken and Rice Casserole
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Dairy-Free
Description
A simple and delicious casserole featuring tender chicken, vibrant turmeric, and fluffy rice, perfect for busy nights.
Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breast (cut into bite-sized pieces)
- 1 tablespoon Ground Turmeric
- 1 cup Long-Grain White Rice
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 2 cups Low-Sodium Chicken Broth
- 1 cup Diced Carrots
- 1 cup Frozen Peas
- 2 tablespoons Olive Oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté the diced onion for about 3-4 minutes until translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown.
- Sprinkle turmeric over the chicken and mix well.
- Add diced carrots and frozen peas, stirring to combine. Cook for another 2-3 minutes.
- Add rice to the skillet and stir to distribute evenly.
- Pour in chicken broth and stir gently to combine.
- Bring to a gentle simmer, then cover and transfer to the oven. Bake for 25-30 minutes until rice is tender.
- Remove from oven, fluff with a fork, and garnish with fresh herbs if desired.
Notes
For extra flavor, try adding fresh herbs like parsley or dill before serving. Leftovers can be stored in the fridge for up to 4 days and are great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean