Chicken · entree · keto

Green Rice Chicken

Sometimes you can find really strange recipes in old cookbooks. Recipes like sausage bundt cakes, raisin and mayonnaise sandwiches, and jello molds with onions inside.

None of those things sound appetizing, right? Of course not. But buried deep inside those old cookbooks, past the pages of jello molds and processed meats, you can find nuggets of good recipes to try. You can find a lot of inspiration in cookbooks that haven’t been opened in 20 years…I know I do.

This recipe hails from a spiral-bound cookbook that came from a Texas church group. While sifting through the yellowed pages, I found several recipes that I had never heard of before—and several that actually sounded really good.

This recipe was one of them. Anything with “green” in the title can sound off-putting, but hear me out! This is a classic baked chicken and rice casserole with a twist. You basically can go on a treasure hunt for all things green in this bed of rice.

I’m talking green bell peppers, green onions, and green chiles. If you mix those green things with rice (or cauliflower rice, like I used) and sour cream, you’ll get an incredibly tasty rice bake.

Make sure to spice up your chicken generously to get the best flavor to come through the casserole. All together, between the chicken and the green rice, this ended up being quite the delectable casserole.

Enjoy!

Green Rice Chicken

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A flavorful chicken and rice baked casserole with all the best green veggies.

Ingredients

  • 1 lb. chicken breast
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • salt & pepper
  • 1 TBS. olive oil
  • 2 (14 oz) packages frozen cauliflower rice, cooked
  • 1 green bell pepper, diced
  • 4 green onions, sliced
  • 1 (4 oz.) can green chiles
  • 1 cup sour cream

Directions

  1. Preheat oven to 350 degrees. Season chicken with garlic powder, paprika, salt and pepper. Heat oil in a large skillet over medium high heat. Add chicken and cook until browned and cooked through, about 4-5 minutes.
  2. Let chicken cool and then cut into chunks. Meanwhile, in a large bowl, stir together cooked cauliflower rice, sour cream, bell pepper, green onions, green chiles, and sour cream. Add chicken and mix well.
  3. Pour into a greased 13×9″ baking dish. Cover with foil and bake for 30 minutes.

Step-By-Step Instructions

Preheat oven to 350 degrees. Season chicken with garlic powder, paprika, salt and pepper. Heat oil in a large skillet over medium high heat. Add chicken and cook until browned and cooked through, about 4-5 minutes.

Let chicken cool and then cut into chunks. Meanwhile, in a large bowl, stir together cooked cauliflower rice, sour cream, bell pepper, green onions, green chiles, and sour cream. Add chicken and mix well.

Pour into a greased 13×9″ baking dish. Cover with foil and bake for 30 minutes.

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