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When it comes to comforting home-cooked meals, few dishes are as beloved as a hearty chicken and rice casserole. The Zesty Baked Chicken & Rice Casserole stands out not only for its mouthwatering flavor but also for its convenience, making it a perfect choice for busy weeknights and family gatherings alike. This dish combines tender chicken thighs, fluffy rice, and a vibrant medley of vegetables, all enveloped in a zesty sauce that tantalizes the taste buds.

Zesty Baked Chicken & Rice Casserole

Looking for a comforting meal that’s both delicious and easy to prepare? Try the Zesty Baked Chicken & Rice Casserole! This delightful dish features tender chicken thighs, fluffy rice, and a colorful medley of vegetables, all enveloped in a zesty sauce that everyone will love. Perfect for busy weeknights or family gatherings, this casserole packs in flavor and nutrition while bringing everyone together at the dinner table. Your family will be asking for seconds!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, chopped into bite-sized pieces

2 cups long-grain white rice, rinsed and drained

4 cups low-sodium chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen peas

1 cup shredded cheddar cheese (plus extra for topping)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 tablespoon fresh lime juice

¼ cup fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and red bell pepper. Sauté for about 5 minutes until the onions are translucent.

      Season the Chicken: Push the vegetables to the side of the skillet and add the chopped chicken. Season with smoked paprika, cumin, oregano, cayenne pepper, salt, and pepper. Cook for about 7-8 minutes until the chicken is browned on all sides. Stir in the frozen peas and cook for another 2 minutes.

        Combine Rice and Broth: In a large mixing bowl, combine the rinsed rice with the chicken broth and fresh lime juice. Stir well to combine.

          Layer the Casserole: In a greased 9x13 inch baking dish, spread the rice mixture evenly on the bottom. Then, layer the sautéed chicken and vegetable mixture on top, spreading it evenly.

            Bake the Casserole: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 35-40 minutes, or until the rice is tender and has absorbed the broth.

              Add Cheese: Once baked, remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

                Garnish and Serve: Remove from the oven and let it sit for a few minutes. Garnish with freshly chopped cilantro before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings