Originally posted August 28, 2011

Chicken Wild Rice Bake with Peas

Chicken Wild Rice Bake with Peas by Tangbeer

Photo by Photo by Tangbeer

Being a Minnesotan, I love the traditional MN hot dish; here's a modification with chicken, red peppers, wild rice mix (Rice A Roni, don'tcha know), peas and green olives.

Ingredients

  • Boneless, skinless chicken breasts (6)
  • 1 whole white onion (chopped)
  • 1 whole red pepper (chopped)
  • 2 packages Long grain and wild rice mix with seasoning packets
  • 3 1/3rd cups chicken broth (low sodium)
  • lemon pepper
  • salt and pepper
  • cooking oil (i used olive oil)
  • turmeric
  • red pepper flakes
  • green olives, sliced
  • 1 cup frozen peas (you can defrost if you want)

Directions

Heat oven to 350. Salt, pepper and lemon pepper the chicken breasts thoroughly. Brown in oil on both sides, remove from heat. In pan and fond, cook onion til tender (it should turn brown from the fond but don't actually brown the onion). Add red pepper. Add rice, seasoning packets, turmeric, red pepper flakes and olives. Cook for a minute, then add all the broth. Bring to a boil. Spoon into a baking pan, cover and cook 45 minutes or until chicken is cooked through and rice is done. Add peas 10 minutes prior to the end of the cooking time.

Comments

Comment
Cancel
  • commented over 12 years ago

    The seasoning would be mostly sage, thyme and oregano with salt and pepper. I do wonder if you'd need to parboil the wild rice a bit as it cooks much slower than long grain...

  • commented over 12 years ago

    I love that you used the word fond. :)

    What should you do if you don't have seasoning packets in your rice? I mean, I have both long grain rice and wild rice, but not them combined and ready to go.

Adapted from

Minnesota Hot Dish Cookbook

views saves adapts comments
3,281 0 0 2