One Pot Chicken & Rice

I was trying to figure out what to cook tonight.  So Pinterest it is...but I wanted something a little different then I found with all the same ingredients.  Easy clean up and quick.  With the baby today, that's exactly what I needed.

I had chicken thighs in the freezer (defrosted them in cool water), spinach, rice, roasted bell pepper, beans, and seasonings.  So yes, I threw it all together...and no...I didn't take a ton of photos today, sorry!

But, it did turn out pretty darn fabulous!  As always, let me know what you think and give suggestions or ask questions!   Buon Appétit!

Before going in the oven...all ingredients in the cast iron.  Now I just have to wash the blender!

Print Recipe:

2 C. Chicken Broth

1 Roasted Bell Pepper (I used half red/half yellow...it's what I had)

1 Tblsp. Olive Oil (I used Garlic EVOO)

2 Whole Garlic Cloves

1/2 White Onion

1 C. Dry Rice

2 C. Spinach

1 can Black Beans

4 Chicken Thighs 

Salt & Pepper

1 tsp. Spice

Preheat oven to 375°F.

In the Blender: EVOO, bell peppers, garlic, onion...blend until smooth

In the skillet (I use cast iron, but any oven proof deep skillet will work): Mix chicken broth, bell pepper sauce, rice, spices, spinach, and beans.  Place chicken thighs on top and season with salt & pepper. 

Bake for 1.5 hours and let sit for about 3 minutes before serving.  Plate dinner and Enjoy!

Roasted Pepper Cream Sauce

·         2 Roasted Red Peppers (either freshly done in oven or a jar)

·         Sundried tomatos (optional)

·         2 Tbsp Olive oil

·         1-2 shallots

·         2-3 cloves of garlic

·         1 cup half & half (use heavy cream or milk as well)

·         4oz goat cheese (can buy herbed or add your own!)

·         2/3 cup Parmigiana, Pecorino or Asiago

·         ½ cup roasted artichoke hearts

·         8oz edamame pasta (or choice)

·         Salt & Pepper

·         Italian seasoning (optional)

·         Crushed red pepper flakes (optional)

If roasting peppers:

Place whole peppers into 500F oven and bake until charred (20-30 min).  Remove and wrap in foil ffor about 10-15 min.  Uncover peppers, peel skin and remove stems/seeds.  Chop into large pieces and put into sauce.

If not roasting:

Saute onions and garlic in olive oil until translucent.  Pour in cream, goat cheese, S&P and Italian seasoning.  Stir until cheese is completely melted.  Keep on low until the roasted peppers are ready.  Add roasted peppers and tomato if using along with parmigiana cheese.  Stir to until melted, then remove from heat.

Pour sauce into food processor and puree (or use a blender or immersion blender).  Toss cooked pasta with sauce and top with more parm, S&P, parsley or red pepper flakes as desired.