Easy Turmeric Chicken and Rice Casserole

why make this recipe

Easy Turmeric Chicken and Rice Casserole is a simple and comforting dish that brings vibrant flavors to the table. It’s perfect for busy weeknights when you need a nutritious meal without spending hours in the kitchen. The combination of tender chicken, aromatic spices, and colorful vegetables makes it a family favorite. Plus, it’s cooked in one skillet, which means easy cleanup!

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:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Sauté the diced onion for about 3-4 minutes until translucent.
3. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown.
5. Sprinkle turmeric over the chicken and mix well.
6. Add diced carrots and frozen peas, stirring to combine. Cook for another 2-3 minutes.
7. Add rice to the skillet and stir to distribute evenly.
8. Pour in chicken broth and stir gently to combine.
9. Bring to a gentle simmer, then cover and transfer to the oven. Bake for 25-30 minutes until rice is tender.
10. Remove from oven, fluff with a fork, and garnish with fresh herbs if desired.

how to serve Easy Turmeric Chicken and Rice Casserole

Serve the casserole hot, either straight from the oven or after letting it cool for a few minutes. You can garnish it with fresh herbs like parsley or cilantro for an extra pop of color and flavor. This dish pairs well with a simple salad or steamed vegetables for a complete meal.

how to store Easy Turmeric Chicken and Rice Casserole

To store leftovers, let the casserole cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the casserole for up to 3 months. To reheat, simply thaw overnight in the fridge and heat it in the oven or microwave until warmed through.

tips to make Easy Turmeric Chicken and Rice Casserole

• For added flavor, try marinating the chicken in turmeric, salt, and pepper for an hour before cooking.
• You can use brown rice instead of white rice, but adjust the cooking time and liquid accordingly.
• Feel free to add other vegetables like bell peppers or spinach to customize the casserole to your liking.

variation

If you’re looking for a vegetarian option, you can easily replace the chicken with chickpeas or tofu. Just make sure to adjust the cooking time to ensure everything is heated through.

FAQs

1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and liquid. Brown rice takes longer to cook, so it may need about 45-50 minutes in the oven.

2. Can I make this casserole ahead of time?
Absolutely! You can prepare it in advance, cover it, and store it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s coming directly from the fridge.

3. Is it possible to make this dish in a slow cooker?
Yes! You can adapt this recipe for a slow cooker. Sauté the onions and garlic first, then add the remaining ingredients and cook on low for 4-6 hours or on high for 2-3 hours.

Easy Turmeric Chicken and Rice Casserole

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A simple and comforting one-skillet dish featuring tender chicken, aromatic spices, and colorful vegetables, perfect for busy weeknights.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Sauté the diced onion for about 3-4 minutes until translucent.
3. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown.
5. Sprinkle turmeric over the chicken and mix well.
6. Add diced carrots and frozen peas, stirring to combine. Cook for another 2-3 minutes.
7. Add rice to the skillet and stir to distribute evenly.
8. Pour in chicken broth and stir gently to combine.
9. Bring to a gentle simmer, then cover and transfer to the oven. Bake for 25-30 minutes until rice is tender.
10. Remove from oven, fluff with a fork, and garnish with fresh herbs if desired.

Notes

For extra flavor, marinate the chicken in turmeric, salt, and pepper for an hour before cooking. You can customize with different vegetables as you like.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 340mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg