One-Pot Chicken and Brown Rice Casserole (Recipe)
This recipe is a good way to get vegetables into a meal, and all with easy, one-pot cooking. It features brown rice, which offers a delicious nutty taste and chewy texture.
This recipe is a good way to get vegetables into a meal, and all with easy, one-pot cooking. It features brown rice – the grain of rice with the outer hull removed. The bran and inner grain layers remaining have a light brown color, nutty taste and chewy texture.
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1 tablespoon olive or canola oil
1 Vidalia onion (chopped)
2 garlic cloves (minced)
2 stalks celery (diced)
1 red pepper (sliced in thin strips)
1 cup mushrooms (chopped)
1 medium tomato (chopped)
½ cup brown rice (uncooked, not instant or quick cooking)
8 ounces boneless, skinless chicken thighs, cut into bite sized pieces
2 cups vegetable stock or broth (unsalted or low sodium)
1 teaspoon turmeric
1 cup frozen green beans
Makes 2 servings. Recipe can be doubled or tripled as needed.
Total fat: 16g
Saturated fat: 3g
Trans fat: 0g
Total Carbohydrate: 58g
Contributors: Digestive Disease Health Team Dietitians