Chicken and Rice Casserole
A gluten free, dairy free alternative with healthy fat and full of flavor we love in traditional casseroles.
Recipe adapted from elephantsandthecoconuttrees
Ingredients
- 1 lb boneless skinless chicken breasts about 2 pieces
- 1/2 cup brown rice
- 1 tablespoon extra virgin olive oil
- 2 medium carrots
- 1 medium red bell pepper
- 1 medium onion, chopped
- 1/2 stalk celery
- 1 small piece Ginger
- 1/2 15 oz can coconut milk
- 2 cups water
- 2-3 stalks Spring onion-chopped
- 2-3 pinches sea salt and pepper
- 1 sprig fresh thyme
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 casserole dish with coconut oil.
- Cut the chicken into small cubes and season with salt and pepper. Cover rice with filtered water and let sit.
- Crush the ginger and garlic. Heat olive oil in a pan, add the crushed ginger and garlic and saute until it lightly browns. Add onions and saute until transparent. Add the carrots, celery and bell pepper for one more minute, season with salt and pepper. Transfer to casserole dish.
- In the same pan saute the chicken until sides are slightly brown but not totally cooked. Add to casserole dish.
- Drain the rice off and saute in the same pan for 4-5 minutes until it is slightly crisp. Add it to the casserole dish. Mix everything and add coconut milk and 2 cups of water.
- Bake for 30-40 minutes until rice is tender. Let it rest for 10 minutes before serving.
- Sprinkle with fresh thyme and serve.
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