Baked Chicken and Rice Casserole

By courtneyepowell

Ingredients

• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1 cup chopped onion
• 1/2 tsp curry powder
• 1/2 tsp ground cumin
• 1 cup frozen peas, thawed
• 1 lb boneless, skinless chicken thighs, cut in 1" cubes
• 1 cup quick-cooking brown rice
• 1 1/2 cups lower-sodium chicken broth
• 1 14.5-ounce can chopped tomatoes
• 1/2 tsp salt
• 1/2 cup reduced-fat sour cream

Preparation

Step 1

1. Preheat oven to 350°F.

2. Heat oil in a Dutch oven or deep, ovenproof skillet over medium-high. Add the garlic, onion, curry powder, and cumin. Cook mixture, stirring, 3 minutes, or until the vegetables are somewhat softened. Add the peas and chicken. Cook, stirring occasionally, about 4 more minutes.

3. Add the rice, broth, and tomatoes; bring to a boil, cover, and reduce the heat to a gentle simmer for approximately 10 minutes.

4. Stir in the salt and sour cream; cover and bake 20 minutes. Uncover and bake another 5 minutes.