difficulty Moderate
equipment
  • oven
  • 8 inch square pan
  • saucepan
  • foil
  • baking sheet
author Megan Gundy
write-up Write Up
forked from Chicken with Creamy Cheddar Rice
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1 cup 1 cup brown basmati rice  
  1. preheat oven to 375. place uncooked rice in an 8 inch square pan and set aside.
  2. in a medium saucepan, warm 2 tsps of oil over medium heat. add onion and cook, stirring, until tender, about 3 minutes.
  3. add the water and salt to the saucepan and bring to a boil.
  4. pour over the rice in the pan and cover tightly with foil. place on the middle rack of the oven and bake for 45 minutes.
  5. meanwhile, line a baking sheet with aluminum foil and spray lightly with cooking spray. (make sure to use a baking sheet with sides to catch the juices!)
  6. place the chicken thighs on the baking sheet and brush lightly with olive oil and sprinkle with salt, pepper and italian seasoning.
  7. when the rice has baked for 45 minutes, place the chicken on the upper rack of the oven. continue baking 15 minutes, or until rice is tender.
  8. leave the chicken in the oven, remove the rice, and stir in the cheddar and sour cream.
  9. recover loosely with foil and return to the oven. bake for 10-15 minutes longer, or until the chicken is lightly browned and cooked through.
  10. stir the steamed broccoli into the rice, or serve alongside.
  3 tsp 3 tsp olive oil (divided)  
  1/2 cup 1/2 cup chopped yellow onion  
  2 cup 2 cup water  
  3/4 tsp 3/4 tsp salt  
  4 whole (medium) 4 whole medium boneless skinless chicken thighs  
    salt and pepper  
  1 tsp 1 tsp italian seasoning  
4 oz   4 oz sharp cheddar cheese (grated)  
  1/2 cup 1/2 cup sour cream  
    steamed fresh broccoli