Baked Chicken and Rice
Ingredients
8
servings
- 1 whole chicken, cut up, or 6 to 8 chicken breast
- 1 package Lipton Onion Soup Mix
- Season All to taste
- 1 cup water
- 3 cups chicken broth
- 1 cup rice, uncooked
Step-by-Step Instructions
- Preheat oven to 350°F.
- Lightly season the chicken with Season-All.
- Bring broth and water to a boil in a pot or microwave-safe container. Add Lipton soup package and mix well. Add the rice to the mixture and pour into a 9x13-inch baking pan. Make sure the rice is spread evenly over the bottom of the pan.
- Place seasoned chicken pieces on top of the rice mixture, cover tightly with foil, and bake at 350°F for 1 1/2 hours, or until chicken reaches 165°F and rice is tender.
Common Problems and Solutions
Q: Why is my rice still crunchy after baking?
A: Make sure the liquid is boiling when you add it to the pan, and check that the foil is sealed tightly to trap steam. If needed, add an extra 1/2 cup of broth and bake 15 minutes longer.
Q: Can I use bone-in chicken thighs instead of breasts?
A: Absolutely! Dark meat works great and stays moist. Just ensure the internal temperature reaches 165°F.
Tips and Techniques
Make sure to cover the pan tightly with foil—this traps the steam needed to cook the rice properly. If your foil isn’t sealing well, you can add a second layer or use a lid if your pan has one.
Ingredient Substitutions
- Lipton Onion Soup Mix: 1/4 cup dried minced onion + 1 teaspoon onion powder + 1 teaspoon garlic powder + 1 teaspoon salt + 1/2 teaspoon black pepper
- Season All: Cajun seasoning, Tony Chachere's, or a mix of salt, pepper, and garlic powder
- chicken broth: vegetable broth or water with bouillon cubes
Equipment Needed
- 9x13-inch baking pan
- aluminum foil
- pot for boiling liquid (or microwave-safe container)
