Teriyaki Chicken & Vegetable Rice Casserole
This easy Teriyaki Chicken & Vegetable Casserole combines tender chicken, short-grain rice, and colorful vegetables with sweet and savory teriyaki flavor for an easy family dinner that’s ready in about 45 minutes! This recipe stars U.S.-grown short-grain white rice and comes to us from our friend @beautifuleatsandthings in partnership with USA Rice.
-
Servings8
-
Prep Time10 mins
-
Cook Time35 mins
-
Total Time45 mins
Ingredients
- 1½ cups uncooked short-grain white rice
- 2 cups boiling water
- 4 cups cooked chicken cut into bite-sized pieces
- 1 16- to 20-oz bag frozen stir-fry vegetables, cooked according to package directions
- 1 tsp sesame oil
- 1¼ cups low-sodium teriyaki sauce
- ½ tsp garlic powder
- ¼ tsp ground ginger
- Salt and black pepper to taste
- Chopped green onions for garnish
- Sesame seeds for garnish
Directions
- Preheat the oven. Preheat oven to 350°F.
- Add the rice. Spread the uncooked short-grain rice evenly in a 9×13-inch baking dish. Add the boiling water. Carefully pour the boiling water over the rice and immediately cover the baking dish tightly with aluminum foil.
- Bake the rice. Bake for approximately 20 minutes, or until the water has been absorbed and the rice is tender.
- Let it rest. Remove the dish from the oven and allow the rice to stand, covered, for 5 minutes. Remove the foil and fluff gently with a fork.
- Combine the ingredients. Drizzle the sesame oil over the rice. Add the cooked vegetables, chicken, low-sodium teriyaki sauce, garlic powder and ground ginger. Stir until everything is evenly combined. Taste before adding any additional salt and season with black pepper as desired.
- Finish baking. Return the casserole to the oven, uncovered, and bake for approximately 15 minutes, or until completely heated through.
- Garnish. Sprinkle with chopped green onions and sesame seeds.
- Serve warm and enjoy!
