Summer Vegetable & Rotisserie Chicken Rice Bake

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Shoutout to Minute® Rice for supplying the awesome rice used this recipe – keeping this recipe’s prep around 10 minutes!

To enter the GIVEAWAY, scroll to the bottom of the post.

I am so excited to bring to you a super fun Kitchen Aid giveaway today! One of my favorite things about blogging is the fact that I get to work with companies I LOVE and create recipes for them! Today we are partnering with Minute® Rice… featuring their Brown Rice and a Kitchen Aid giveaway.

Confession: I am obsessed with Minute® Rice. Seriously, their rice really does come together in 10 minutes (just like it says on the cover) – as opposed to the 1 1/2 hours that it takes in my rice cooker.

Besides the Brown Rice, there is also the White rice and Rice Medley varieties. Their rice is a staple in our house! When the dinner rush hits, Minute® Rice is a go-to for it’s awesome quality, texture, and super fast cooking time. In fact, Minute® Rice is part of what makes this bake come together sooo fast and so easily.

chicken-rice-bake-4I’m dipping my feet in summer early this year and getting a kick start on all of summer’s incredible vegetables >>> hello, zucchini, corn, and tomatoes. I’ve missed you sooooo much.

This rice bake comes together in a little under 15 minutes and is bursting with cheesy sweet fresh flavors the whole family will go crazy for.

Fresh summer vegetables + super quick rice + chicken + seasonings + cheese = one plate-licking dinner on the lighter side!

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Key Ingredients –

Zucchini, corn, tomatoes – Duh. Fresh summer produce peeps. So much texture and color. Do I need to explain any further?

Chicken – You can use Rotisserie (like me!) or really any other kind of chicken – bite sizes grilled chicken tenderloins, diced chicken breasts, etc.

Cheese – two kinds – parmesan and monterey jack. Cheesy goodness, I tell you.

Cottage cheese – Say what? Yes. I know. It’s what makes/keeps this bake so moist, as well as keeping the chicken in the bake so tender. Trust me!

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Aside from the ingredients… the assembling process is SO simple: Mix all ingredients together (wet first) in a large bowl, pour/spread into a baking dish, top with cheese, and bake!

Easy peasy! Nothing beats a yummy home cooked meal on a summer (week)night and this rice bake can make that happen with it’s little prep time… it’s made, out of the oven and on the table in less than an hour. Packed with fresh flavors and herbs – and loaded with texture. How’s that for a weeknight dinner? 😉
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Summer Vegetable & Rotisserie Chicken Rice Bake

Ingredients:

1 cup cottage cheese (low fat is fine)
1 cup monterey jack cheese
1/2 cup grated Parmesan cheese, divided
2 eggs
2 cloves of garlic, minced
1 Tablespoon dried basil
1 Tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon fresh black pepper
2 cup cooked Minute® Rice brown rice (About 4 servings)
2 medium tomatoes, chopped
1 medium zucchini, shredded on the large holes of a cheese grater
1 large ear of corn, kernels cut from the cob (or 1 cup frozen corn, thawed)
1/2 onion, finely diced
2 cups cooked and shredded chicken (I use rotisserie chicken)
1/4 cup fresh basil, julienne (rolled up and thinly sliced)

Directions:

  1. Preheat oven to 350 degrees. Spray a 9×13-inch baking dish or pie pan with nonstick spray and set aside.
  2. In a large bowl, whisk together the cottage cheese, monterey jack cheese, 1/4 cup of the parmesan, eggs, garlic, dried basil, Dijon mustard, onion powder, garlic powder, salt, and pepper. Add the rice, onion, tomatoes, zucchini, corn, chicken, and half the basil. Stir well to combine. Season with more salt and pepper.
  3. Pour the mixture into the prepared dish, and use a spatula to smooth the top. Sprinkle with the remaining Parmesan cheese. Cover tightly with foil and bake for 35 minutes. Remove the foil and bake another 15minutes, or until the cheese turns golden-brown.
  4. Allow to cool for 15 minutes, garnish with the remaining basil, and serve.