Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, loaded chicken, rice and potato bake!. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken pot pie meets a loaded baked potato in this comfort-food, chicken potato soup recipe. Cool potatoes until easily handled; scoop insides from skins and discard skins. Fry bacon and set aside to drain.
Loaded Chicken, Rice and Potato bake! is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Loaded Chicken, Rice and Potato bake! is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook loaded chicken, rice and potato bake! using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Loaded Chicken, Rice and Potato bake!:
- Prepare First Half of Dish
- Take 4 boneless chicken breasts, boiled and shredded
- Make ready 5-6 potatoes
- Take 1 black pepper, to taste
- Take 1 salt to taste
- Make ready 1/3 cup vegetable oil
- Take rice
- Prepare 2 cup white rice
- Make ready 1 clove garlic
- Prepare 1 chicken bouillon cube, i use Maggi brand
- Prepare 3 medium tomatoes
- Prepare 2 tbsp vegetable oil
- Get topping
- Get 1 cup green onion
- Prepare 1 crumbled bacon, as much as you want!
- Make ready 1 cup sour cream
- Prepare 2 cup mexican shredded cheese
Its my go-to recipe for when I need no-fuss, quick dinner ideas. Baked potatoes can be a wonder to behold, all soft, fluffy, and snowy-white. They're also bland as bland as bland can be. I don't say this to malign the potato—alongside wheat, rice, and No matter how fully loaded a plain baked potato may be, there's still an expanse of unspectacular spud beneath.
Steps to make Loaded Chicken, Rice and Potato bake!:
- Puree the tomatoes, garlic, salt, and about 1/2 cup of water together.
- Add the oil to a deep pot and fry the rice on high until it turns slightly golden.
- Once rice is golden, add the tomato puree. Crumble the chicken bullion cube in this mixture. Once it begins to boil, give it a good stir, turn the heat to low, and cover to simmer.
- Let the rice simmer about 15 minutes, until most of the liquid is absorbed. Test consistency of rice, if too crunchy add one more cup of water and let simmer again.
- While rice is simmering, wash and dice potatoes
- If you need to, boil the chicken. (I always have shredded chicken, I use it in everything). Boil with 2 cloves garlic and half an onion for great flavor! Shred by pulling apart with a fork while still hot.
- Add chicken to potatoes and place in a deep baking dish. Add 1/3 cup of veggie oil, and stir this together.
- Bake for about 50 minutes, stirring two or three times.
- While this is baking, cut your green onion and fry and crumble your bacon. (Jalapeños are there because I like them. They're optional)
- Once the potatoes and chicken are done cooking, stir in the rice and top with shredded cheese and bacon. Cook an additional five minutes.
- Add other toppings as desired (green onion, sour cream, etc) and enjoy!
Mashed potatoes are wonderful, but for those who want a bit more pizazz in the dish, look no further than our baked mashed potato casserole. Slimming Recipes - Slimming World Recipes. Baked Macaroni and CheeseChef Carla Hall. The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it's ready to receive anything from a Baking a potato in the oven does require a little more time than zapping it in the microwave, but it's mostly hands-off.
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