Chicken and Rice Casserole

I don't usually buy instant rice, but this one pot recipe caught my eye and I had to try it.

Start by browning the chicken thighs in a couple of tablespoons of olive oil, 2 minutes on each side and remove to a plate.







 














In the same pan brown the minced garlic, then add the rice.  Mix the chicken broth, hoisin and sriracha together, then stir into rice.  

Bring to a boil, scraping brown bits off the bottom of the pan, add the mushrooms and top with the chicken. Add lemon pepper and ginger to taste. Reduce heat to medium, cover and simmer for 12 minutes.

I know....it doesn't look like much right now.  Add the green pepper, cover and cook another 6-8 minutes.

Sprinkle with grilled sesame seeds to serve.

Ingredients:

6 boneless, skinless chicken thighs
olive oil
3-4 cloves garlic, minced
lemon pepper and ginger to taste
1  1/2 cups instant rice
3 cups chicken broth
2 tbsps. hoisin sauce
1 tsp sriracha hot chili sauce
2 cups quartered mushrooms
1/2 - 1 green pepper, sliced
1 tsp grilled sesame seeds

It's a good middle of the week meal.