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BBQ Chicken and Rice

This BBQ Chicken and Rice dish combines tender, spice-seasoned chicken thighs with a flavorful blend of brown rice, vegetables, and juicy cherry tomatoes, all topped with melted cheddar and crispy French fried onions—a hearty, one-pan meal packed with smoky, savory goodness.

45 min

Prep Time

45 min

Total Time

45 min

Servings

4

Ingredients

Pantry

  • 1 cup Brown Rice

  • 1 Onion

  • 1 tbs All Purpose Spice Blend

  • 1 pint Cherry Tomatoes

  • ½ cup French Fried Onions (optional)

Fridge and Freezer

  • 4 boneless skinless Chicken Thighs, thawed

  • 1 cup Cheddar Cheese (optional)

  • 1 stalk Celery

  • 1 Carrot

  • 1 cup BBQ Sauce

Directions

  1. Wash hands with soap and water. Preheat the oven to 450 degrees. Grease a baking dish. Wash the carrot and celery. Peel and chop the carrot and onion. Chop the celery.

  2. Pour the rice, 1 cup water, tomatoes, and the vegetables into the dish, season with salt and pepper and stir.

  3. Season the chicken with salt, pepper, and the spice blend. Place the seasoned chicken in an even layer on top of the prepared base. Tightly cover the dish with a lid or foil and bake for 30 minutes.

  4. Leaving the oven on, remove from the oven. Carefully remove the foil and evenly top each tray with the cheese (omit for dairy-free). Return to the oven and bake, uncovered, 10 to 12 minutes, or until the cheese is melted, rice is done, and the chicken is cooked through. Remove from the oven.

  5. Serve topped with BBQ sauce and French fried onions (omit for gluten-free). The recipe makes 4 servings; refrigerate leftovers within 2 hours.

*Omit cheese to make this recipe dairy-free.

*Omit the French fried onions to make this recipe gluten-free.

<ul><li>See how to check meat temperature here: https://www.youtube.com/watch?v=PsoPhA93J9k</li><li>*The USDA recommends cooking chicken to an internal temperature of 165 degrees.</li></ul>

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