Baked Chicken and Rice Casserole

Ingredients

• 3 1/4 cups low sodium chicken broth
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups long grain brown rice, such as brown basmati (rinsed (see notes for white rice instructions))
• 1 1/2 pounds bone-in chicken thighs (skin removed)
• 2 teaspoons olive oil
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. 1

   Preheat oven to 375° F.

2. 2

   Bring chicken broth to a boil on the stove, or heat in the microwave until hot.

3. 3

   Meanwhile, stir together the oregano, paprika, garlic powder, onion powder, salt and pepper in a small bowl.

4. 4

   Put the rinsed long-grain rice in a 9x13-inch baking dish. Add 1 ½ teaspoons of the seasoning mix. Pour the hot chicken broth over the rice and stir to combine.

5. 5

   Cover the dish tightly with foil. Bake for 30 minutes, covered.

6. 6

   Meanwhile, rub the chicken thighs with the 2 teaspoons olive oil (be sure to remove the skin from the chicken first). Sprinkle chicken with the remaining spice mixture and rub it into the chicken.

7. 7

   After the rice has baked for 30 minutes, carefully remove the dish from the oven. Being careful as the dish is very hot, place the chicken on top of the rice. Cover the dish tightly with the foil and, using potholders or oven mitts, return the covered dish to the oven. Continue baking for 40 minutes covered.

8. 8

   Uncover the dish and sprinkle on the Parmesan cheese. Bake for 10-15 minutes more, until the rice is tender and the chicken is cooked through to at least 165°F.

9. 9

   Let casserole rest at room temperature for 5 minutes and then serve.