Recipe for Baked Rice with Chicken and Vegetables – Page 2

Preheat Your Oven: Start by preheating your oven to 375°F (190°C).
Prepare the Chicken: Season the chicken pieces with paprika, thyme, oregano, salt, and pepper. In a large oven-safe pan or skillet, heat the olive oil over medium heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Sauté the Vegetables: In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes. Add the mixed vegetables and cook for another 3-4 minutes until they start to soften.
Add the Rice: Stir in the rice, making sure it’s well-coated with the oil and mixed with the vegetables. Cook for about 2 minutes, allowing the rice to lightly toast.
Combine Everything: Pour in the chicken broth and bring to a simmer. Carefully place the seared chicken pieces on top of the rice and vegetable mixture.
Bake: Cover the pan with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).
Rest and Serve: Once baked, remove the pan from the oven and let it sit, covered, for about 5 minutes. This allows the flavors to meld together. Garnish with fresh parsley if desired and serve warm.

Vegetable Options: Feel free to mix and match vegetables based on what you have on hand. Broccoli, green beans, or mushrooms would all be excellent additions.
Cheesy Twist: For a cheesy version, sprinkle shredded cheese over the top during the last 10 minutes of baking.
Spicy Option: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a bit of heat.
Rice Substitutes: You can use other types of rice, like basmati or jasmine, but you may need to adjust the cooking time and liquid slightly.