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Spicy Cheesy Chicken and Saffron Rice Bake

This one-pot dish has layers of comfort food from the cheesy sauce base that hugs the chicken to the saffron-touched rice.

Time
1hr
Ingredients
13
Servings
13
Products

Servings

6

Ingredients

13

Cook Time

1 hour 40 min.

Product used:

Long-Grain White

Difficulty

Easy

Ingredients

1 cup Riceland Extra Long Grain Rice
1 sweet onion
2 tablespoons butter
pinch of saffron threads
1 pound of carrots, peeled and sliced on diagonal
1 jalapeno pepper, seeded
1 1/2 cup whole milk
6-ounce cream cheese
1 tablespoon Dijon mustard
1 teaspoon curry powder
1 pound chicken breasts or tenders
1/2 teaspoon black pepper
1/2 teaspoon sea salt

Preparation

  1. Boil water and add rice and cook until al dente, approximately 15 minutes.
  2. Slice onion and add to Dutch oven on medium-high heat with butter. Cover and cook for 20 minutes.
  3. Add saffron and jalapeno, stir and re-cover pot.
  4. Drain rice and put in pot with onions and add carrots. Stir thoroughly and turn off heat.
  5. Preheat oven to bake 350 degrees.
  6. In a small pot, add milk and cream cheese and stir until cream cheese is melted over medium heat. Add mustard and curry powder. Stir and turn off heat.
  7. Pour cheese mixture over rice and add chicken. Mix thoroughly with salt and pepper.
  8. Bake for 1 hour and remove from oven and let sit for 10 minutes.
  9. Serve and enjoy!