We all love a simple recipe and this chicken rice casserole is one. It is for 4 persons and you will love it. This one is made with brown rice, but if you like another type of rice, feel free to change is. To explain a bit which type of rice you can use, we have put below all sorts of rice. Enjoy!
Chicken rice casserole
- 250 g brown rice (8.8 ounces)
- 1 onion
- 1 small red, green and yellow bell pepper
- 1 beef tomato
- 4 chicken fillets
- 1 garlic clove
- 2 tbsp oil
- black pepper
- half a teaspoon paprika
Wash and cook the rice. Peel and chop the onion. Cut the peppers into strips. Peel and dice tomatoes.
Cut chicken fillets into large pieces. Peel the garlic. Fry chicken for 5 min and squeeze garlic over it. Season the meat.
Fry onion and bell pepper strips. Add rice and diced tomatoes and season.
Place the chicken pieces on top and cook over low heat for 10 min with the lid on the pan.
Serve with parsley.
What types of rice are there?
Short-grain rice (about the same width as long) becomes sticky when you cook it. Medium-grain rice (about 2 times as long as wide) gets a soft texture after cooking. Long-grain rice (3 to 4 times as long as wide) then becomes fluffy again and a bit drier.
Basmati originally comes from India, but nowadays it is also widely grown in Pakistan.
Jasmine rice is a type of rice from Thailand with a firm white grain and aromatic taste. In structure and appearance, but also in nutritional value, jasmine rice is very similar to basmati, only the taste of jasmine rice is naturally a little stronger.
Pandan rice is actually not a real type of rice. It is called rice that is flavored with the extract of the pandan leaves to mimic the aromatic taste of jasmine rice.
Brown rice is a whole grain product, the husk is still around the grain, giving it a different taste, nutritional value, cooking time and appearance. It contains about three times as much fiber as white rice, as well as higher amounts of vitamins and minerals, making it a healthier option. The grain is also a lot firmer and tougher than white rice. The flavor is somewhat earthy, which is why some people still prefer brown rice to white rice. The advantage of brown rice is that it remains firm after cooking and does not become mushy as quickly as white rice sometimes does.
Risotto rice is a collective name for all types of rice – of which arborio is the best known – that are suitable for making the popular Italian specialty from a single pan. It contains a lot of starch and has a short, round grain that absorbs a lot of moisture while cooking. For risotto, it’s best to use a really good broth, because the rice absorbs all the flavors as it cooks. Stirring it releases the starch, which makes it nice and creamy.
Like risotto rice, this rice is a starchy type of rice with a short grain. Sushi rice sticks together after cooking and is therefore also called “sticky rice”. This property makes sushi rice ideal to use for making different types of sushi.
Red rice is a nutritious type of rice that is rich in fiber and protein. The grain has a dark red color, a firm bite and a nutty flavor. Due to its compact grain and distinct flavor, red rice is perfect for incorporating into salads for a healthy lunch. When purchasing red rice, keep in mind that the cooking time is much longer than for white rice, about 25-35 minutes.
Wild rice is a standout on the shelf
Its color is dark brown to almost black and its shape is more reminiscent of long needles than rice grains. Therefore, wild rice is not officially rice but a type of grass that grows in shallow waters. Contrary to what the name suggests, this type of rice is commonly cultivated. Mainly in North America where wild rice comes from. You can find wild rice mixed with regular rice in the supermarket, but in organic supermarkets and health food stores you can also buy it separately. You will have to dig a little deeper into your wallet. It will cost about 4 times more than white rice.