One pot casserole = less dishes + uber flavor. There’s something pleasant about cooking a full dinner in one pot. Maybe it’s the fact that you see a future without a pile of dishes, or because the flavors all meld together and it smells more and more aromatic as you go.
This weekend I picked up a bargain cookbook called “One Pot” at Books Inc. in Mountain View for $6 on clearance. There are some pretty intuitive recipes that use ingredients which can be stored ahead of time (i.e. canned tomatoes, frozen vegetables, rice, etc.) and they’re healthy too.
Tonight’s chicken & rice casserole took about 1.5 hours total, but I used brown rice which takes longer to absorb liquid. On a cold Sunday night, it was a good recipe to try and we have leftovers for the work week. Here’s how it goes:
- Heat oil in a dutch oven or stove/oven-friendly casserole dish over medium heat.
- Cook 2-4 chicken breasts until golden brown on the outisde, and no longer pink inside. Transfer to a plate.
- In the same pot, saute 1 finely chopped onion for 5 minutes or until soft; repeat with 2 cloves of finely chopped garlic.
- Add 1 cup of long grain rice and stir for about 5 minutes.
- Add 10 ounces of frozen vegetables (I used peas), two cups of heated broth (chicken or vegetable is fine), plus 1 teaspoon thyme (and 1 tsp paprika – which I didn’t have). Bring to a boil.
- Add chicken breasts on top and sprinkle with 1 teaspoon thyme and 1 teaspoon paprika. Reduce heat to low, cover and simmer for 20-25 minutes, until liquid is absorbed and rice is tender. (Brown rice took an additional 20 minutes but it likely varies.)
- Sprinkle with 1.5 cups cheddar cheese and broil in the oven until cheese is melted. Serve warm.