Wednesday, February 1, 2012

Mini-Casserole Packets with Chicken and Rice

Cooking for one is sometimes a huge pain- There is never a small enough pan for a casserole, you can’t eat a whole pork tenderloin yourself.. I could go on and on! This chicken recipe is really awesome because you get the satisfaction of a casserole-style rice dish, but the versatility to make it for any amount of people! I tried this out earlier in the semester, and have since perfected the recipe. Youcan add any veggies you choose- I personally love it with red peppers. It is super simple and quite delish, enjoy!
  • Tin foil
  • Boneless skinless chicken breast
  • 1/4 Cup brown rice, uncooked
  • 1/3 Cup chicken broth
  • 1/3 Cup canned diced tomatoes (with juice!!)
  • 1/4 Cup onion
  • 1 Clove garlic, minced
  • 1/4 Red pepper, sliced and cut in half
  • Oregano
  • Pepper
  • Spice mix of your choosing
In a small frying pan, saute garlic and onions until soft, remove from heat. Meanwhile, begin to assemble packet. Form a 9x11 sheet of foil into a bowl shape. Add brown rice to bottom, layer red pepper, then chicken. Season with pepper, a sprinkle of oregano, and any kind of all-purpose spice mix you like! Add chicken broth and diced tomatoes to frying pan with onions, stir over medium heat. As soon as it begins to boil, pour liquid onion mixture into packet bowl. Make a tent with the foil by pinching together the sides and folding them over. It is very important to make sure the packet is completely sealed, and there is enough air space inside the packet for the rice to steam! Bake at 350 for 45 minutes to an hour. If the rice isn’t fluffy and the liquid hasn’t been absorbed, cook for a bit longer, and make sure the packet is totally sealed.

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