4.9 from 390 votes
Turmeric Chicken and Rice Casserole
This Turmeric Chicken and Rice Casserole features chicken breasts baked atop a turmeric-spiced coconut rice blend with garlic, ginger, and lime. The dish infuses aromatic spices and creamy coconut milk into tender baked rice, producing a flavorful, one-pan meal where the chicken stays moist and the rice is fragrant and soft.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings
Calories:
593 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 onion diced, medium
- 4 garlic minced, cloves
- 2 teaspoons Turmeric ground
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon cumin ground
- 1 can (13.5 ounces) coconut milk full fat
- ¾ cup water
- 1 ¼ cup long grain white rice rinsed
- 1 carrot grated, large
- 1 lime juiced (about 2 tablespoons)
- 4 chicken breast boneless skinless
- cilantro fresh, roughly chopped, for garnish
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
- Heat the oil in a skillet over medium-high heat. Add the onion and saute for 3 to 4 minutes, until slightly translucent.
- Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.
- Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
- Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
- Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.
Cup of Yum
Notes
- Chicken thighs can be substituted for breasts, but they may cook faster depending on thickness, so adjust baking time accordingly.
Nutrition Information
Calories
593kcal
(30%)
Carbohydrates
57g
(19%)
Protein
31g
(62%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
72mg
(24%)
Sodium
744mg
(31%)
Potassium
853mg
(18%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2595IU
(52%)
Vitamin C
11mg
(12%)
Calcium
69mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 593
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 744mg | 31% |
| Potassium | 853mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2595IU | 52% |
| Vitamin C | 11mg | 12% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.