recipe is online at: http://www.onemathematicalcat.org/Recipes/chickenWithRice.htm
CHICKEN WITH RICE AND TOMATOES CASSEROLE
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
This is another family favorite for decades!
Over the years, my preparation has changed:
I now use the instant pot—fewer
dishes to wash, and quicker!
INGREDIENTS:
2–3 chicken breasts
2 Tb vegetable or olive oil
1 onion, chopped (or use frozen chopped onion)
about 1 tsp crushed garlic
2–3 celery stalks, chopped
1 cup 15–20 minute white rice (uncooked!)
2½ cups chicken broth
(Use liquid from cooking chicken in instant pot; supplement with
‘Better Than Bouillon’ as needed.)
½ tsp thyme leaves
¼ tsp black pepper
2 Tb dried parsley flakes
(Use fresh parsley if desired; if so, stir it in with the tomatoes, after baking.)
2 ripe tomatoes (roma/other), chopped
PREPARATION:
Cook chicken:
Cook chicken breasts in instant pot with 1-2 cups water: poultry setting (or 15 mins manual).
Quick or natural release; cool and cut into small pieces.
(Remember to save the broth!)
Don't wash the instant pot yet—you'll use it again (below).
Preheat oven to 350 °F.
Assemble casserole:
Heat oil in instant pot (saute setting).
Add onion, garlic, celery; saute for about 3 minutes.
Stir in rice (uncooked!) until coated.
Add broth and seasonings; bring to a boil.
Stir in chicken.
Bake in oven:
Pour into an oven-safe casserole dish (about 2.5 liter; this is what I use).
Cover (use aluminum foil if you don't have a lid).
Bake 25–30 minutes until rice is tender and liquid is almost gone.
Remove from oven; stir in tomatoes.