Autumn Squash Baked Chicken And Rice
(Serves 4-6)
Ingredients:
(Photo credit: Darice) |
8 free-range chicken drumsticks or thighs (1 1/4 lb), skin removed
2 Tbsp olive oil
1 package (6 oz) long-grain and wild rice mix
1 small butternut squash, peeled and cut in 1 inch cubes
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1 inch slices
1 medium red bell pepper, cut into 1 inch pieces
2 cups water
1/2 cup freshly grated Parmesan cheese
Directions:
- Heat oven to 425 degrees and grease a 9x13 baking pan.
- Heat oil in large skillet over medium-high heat; when hot add chicken, cook about 3 minutes, turn and cook 3 more minutes, or until chicken is browned slightly. Remove chicken from skillet and set aside.
- Put rice, contents of seasoning packet, squash, zucchini and bell pepper in baking pan.
- Turn heat on under skillet, add water and bring to boiling, then pour the hot water over rice and veggies in baking pan and stir to mix.
- Add the cheese and stir, then arrange the chicken on top of the rice mixture.
- Cover pan with foil and bake 25 to 30 minutes or until rice absorbs the liquid and is tender and chicken is no longer pink at all.
- Remove and let sit for 3 minutes, then take off foil and serve hot.
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