loaded rice casserole
(2 ratings)
This a traditional Egyptian dish that is usually served on special occasions and to special guests, it is traditionally made with small whole quails or pigeons. I used boneless chicken instead and added the peas to make it into a one dish meal. Let me know what you think.
(2 ratings)
yield
8 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For loaded rice casserole
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4chicken breasts, boneless and skinless or 2 cups leftover chicken
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1 Tbspolive oil, extra virgin
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1/2 tspminced garlic
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1/8 tspground cardamom
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1 Tbspbutter
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1 pkgfrozen peas
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2 Tbspdried minced onions
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2 crice (medium grain)
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1 1/2 cmilk
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1/2 cheavy cream
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2 cchicken broth or water and 1 cube chicken bouillon
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salt and pepper to taste
How To Make loaded rice casserole
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1Preheat oven to 320 degrees F.
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2Cut chicken into 1/2-inch pieces. Heat olive oil in a frying pan over medium heat, add garlic, chicken, and cardamom. Cook and stir until the chicken is no longer pink. Decrease heat, cover, and simmer for 15 minutes.
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3In an ovenproof casserole add all other ingredients. Add chicken mixture and stir all together.
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4Cover and bake in a 320 degree oven for 30 minutes or until all liquid is absorbed and rice is cooked.
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Categories & Tags for Loaded Rice Casserole:
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