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:

1. Heat oil in a dutch oven or stove/oven-friendly casserole dish over medium heat.
2. Cook 2-4 chicken breasts until golden brown on the outisde, and no longer pink inside. Transfer to a plate.
3. In the same pot, saute 1 finely chopped onion for 5 minutes or until soft; repeat with 2 cloves of finely chopped garlic.
4. Add 1 cup of long grain rice and stir for about 5 minutes.
5. 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.
6. 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.)
7. Sprinkle with 1.5 cups cheddar cheese and broil in the oven until cheese is melted. Serve warm.