Chicken and rice casserole is healthy and delicious. This meal is one of my favorite, and I am sure if you will try it, you will like it. When I first tried it, I put a lot of corn, and it felt like corn-only casserole. Make sure to adjust corn accordingly while cooking, otherwise you may end up doing what I did.
INGREDIENTS
Zucchini, 2 medium size. Cut them in ¼ slices
Chicken Thighs, 4 are fine. Make sure they are skinless and boneless
Pepper and Salt
Good Quality Brown Rice, 1 Cup. Must be precooked
Chicken Bouillon Cubes, 2 are good. Dissolve them in hot water (1 cup)
Garlic clove, 1. Properly chopped
Corn Kernel, ½ Cup. You can pick fresh or canned, it's up to you
Salsa, 1 Cup.
INSTRUCTIONS
First, cook chicken thighs by adding pepper and salt. Cook it until the chicken is brown. It will take 10 to 20 minutes.
Add precooked, rice and chicken broth, Bouillon cubes, and chopped garlic.
Cover it properly and let it simmer. Make sure that heat is low. Cook rice until liquids are absorbed from the chicken broth.
It's time to add Zucchini, salsa, and corn kernels.
Simmer it for a few more minutes or until flavour is blended, and zucchini is properly cooked and crispy. Make sure zucchini is not over cooked.
Enjoy! This Meal is ready.
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