Description
This Baked Rice with Vegetables and Chicken is a complete meal in one pan. Juicy chicken pieces, seasoned rice, and mixed vegetables are baked together until perfectly tender and golden. It’s cozy, filling, and incredibly easy to make with minimal cleanup.
Ingredients
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4 bone-in, skin-on chicken thighs (or boneless thighs or breasts)
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1 1/2 cups long grain white rice, rinsed
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3 cups chicken broth (low sodium)
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1 cup mixed vegetables (frozen or fresh – peas, carrots, corn, green beans)
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1 small onion, chopped
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2 garlic cloves, minced
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2 tablespoons olive oil
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1 teaspoon paprika
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1 teaspoon dried thyme
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
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Optional: fresh parsley, for garnish
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Optional: lemon wedges, for serving
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Sauté aromatics (optional but recommended):
In a skillet, heat 1 tablespoon olive oil and sauté the onion and garlic for 2–3 minutes until softened. Add to the baking dish. -
Assemble in baking dish:
Add the rice, chicken broth, and mixed vegetables to the baking dish. Stir to combine. Season with a bit of salt and pepper. -
Season the chicken:
Rub chicken thighs with remaining olive oil, paprika, thyme, oregano, salt, and pepper. Place the seasoned chicken skin-side up on top of the rice mixture. -
Cover tightly with foil and bake for 40 minutes.
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Remove foil and bake uncovered for another 15–20 minutes, or until chicken is fully cooked (internal temp 165°F/75°C) and rice is tender.
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Rest and serve:
Let sit for 5–10 minutes before serving. Garnish with parsley and serve with lemon wedges if desired.
Notes
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For boneless chicken breasts, reduce total baking time by 10–15 minutes.
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Add extra veggies like bell peppers or zucchini for more color and flavor.
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Use basmati or jasmine rice for extra fragrance.