This casserole is a fun weeknight play on chicken and rice. We start with crispy bacon, which adds a rich, smoky flavor to the finished dish. If you plan to schedule this cook we recommend chopping and broiling the bacon first before doing any other prep so that the broiler has time to cool before refrigerating. To the bacon, we add onion, bell pepper, and spices. We rely on family-friendly cumin and oregano to add flavor without adding heat. If you can handle some spiciness, a ¼ tsp of cayenne or minced jalapeño would be great additions. To garnish, we love a generous squeeze of lime and a sprinkling of cilantro or scallion.
Note: If you would like to schedule this meal but do not want to wait for the broiler to cool before refrigerating, sauté the bacon in a large skillet over medium-high heat until crisp, about 8 minutes, instead of broiling.
Chicken and Rice Casserole
- 2 slices of bacon, chopped
- 1 onion
- 1 red bell pepper
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 lb chicken thighs
- 1 cup chicken broth
- 1 cup white rice
- 1 cup shredded cheese
- Scallions or cilantro to finish
Divide bacon between two Suvie pans and broil for 10 minutes. Do not fill reservoir before broiling.
While the bacon broils, finely chop the onion and cut the red bell pepper into ½” pieces. Remove pans from your Suvie and divide the onion, bell pepper, cumin, oregano, chicken, broth, 2 tsp salt, and 1 tsp pepper between the two pans. Return pans to your Suvie.
Place rice in a starch pan and insert into your Suvie.
Input settings and cook.
My Cook > Slow Cook Settings
Low, 3 hours
Starch: 15 minutes
After the chicken has finished cooking, remove all pans from your Suvie. In a large bowl, combine the chicken and rice. Return mixture to the Suvie pans and sprinkle with cheese. Broil for 10 minutes, or until bubbling. Serve with cilantro or scallions, if desired.
Nutritional Information per serving (6 servings per recipe): Calories 307, Total Fat 15g, Total Carbohydrates 26g, Total Sodium 963mg, Total Protein 17g.