As the weather cools down, cozy, one-dish meals are the name of the game, and this Sheet Pan Chicken & Rice with Peas and Mushrooms hits all the marks. It’s simple, hearty, and brimming with chef-quality flavors, thanks to RiceSelect® Royal Blend® Rice. And the best part? By using RiceSelect® products, you’re also supporting their inspiring Jars of Hope initiative, which gives back to California communities in need.
A Meal That Gives Back: RiceSelect® Jars of Hope
This holiday season, I’m thrilled to partner with @RiceSelect for their Jars of Hope initiative. Through November 10th, for every RiceSelect® product purchased at Ralphs, Food 4 Less, Foods Co, or Walmart in California, they’ll donate $1 to support @cafoodbanks in the fight against hunger in the state. This campaign aims to raise at least $25,000 and up to $75,000—every jar purchased brings us closer to that goal!
So, while you’re cooking up something delicious, you’re also helping spread hope one meal at a time. Let’s join together to support the cause, make a difference, and enjoy some flavorful, hearty recipes along the way.
Happy cooking, and don’t forget to tag @RiceSelect if you try this recipe! Let’s spread joy and warmth this season, one jar and one meal at a time.
Chicken & RiceSelect® Royal Blend® Rice with Peas & Mushrooms
- 1 1/2 cups uncooked RiceSelect® Royal Blend® Rice
- 6 bone-in chicken thighs and/or legs
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons butter
- 2 1/2 cups chicken broth, warmed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- Black pepper, to taste
- 1 cup petite peas, frozen
- 1 cup sliced cremini mushrooms
- Fresh parsley, for garnish
- Lemon wedges, optional
Directions
- Preheat oven to 350°F.
- Scatter the chopped onion and minced garlic in a 10×15-inch baking dish. Place 3 tablespoons of butter in the center and bake for 12-15 minutes, stirring halfway through to avoid browning too much.
- While the onion and garlic bake, mix the paprika, dried thyme, garlic powder, onion powder, salt, and pepper in a small bowl to create a rub. Drizzle the chicken thighs with olive oil and coat both sides with the seasoning rub.
- Once the onion and garlic are done, remove the baking dish from the oven. Add the uncooked RiceSelect Royal Blend® Rice to the dish and stir it into the onions and garlic. Place the seasoned chicken thighs on top of the rice. Pour the warmed chicken broth around the chicken thighs. Cut the butter into small squares and distribute it evenly over the rice.
- Tightly cover the baking dish with foil and bake for 40 minutes. Remove the foil, then add the sliced mushrooms and frozen peas around the chicken. Bake for another 10-15 minutes, or until the rice has absorbed the liquid and the chicken is cooked through.
- Let the dish rest for 5 minutes. Remove the chicken, fluff the rice with a fork, and garnish with fresh parsley and a squeeze of lemon juice if desired. Serve and enjoy this rich, comforting dish!
Minimum donation $25,000 and maximum donation $75,000. Purchase is not tax-deductible. Sponsor: Riviana Foods Inc., PO Box 2636 Houston, TX 77252. Charity: California Association of Food Banks, 1624 Franklin Street #722, Oakland, CA 94612.
RiceSelectxCAFBJarsOfHope #RiceSelect #GiveBack #RiceSelectPartner #RiceSelect
