One-Pot Chicken and Brown Rice Casserole

Ra Brown Rice Casserole

This recipe is a good way to get vegetables into a meal, and all with easy, one-pot cooking. It features brown rice – the grain of rice with the outer hull removed. The bran and inner grain layers remaining have a light brown color, nutty taste and chewy texture.


1 tablespoon olive or canola oil
1 Vidalia onion (chopped)
2 garlic cloves (minced)
2 stalks celery (diced)
1 red pepper (sliced in thin strips)
1 cup mushrooms (chopped)
1 medium tomato (chopped)
½ cup brown rice (uncooked, not instant or quick cooking)
8 ounces boneless, skinless chicken thighs, cut into bite sized pieces
2 cups vegetable stock or broth (unsalted or low sodium)
1 teaspoon turmeric
1 cup frozen green beans

  1. In a stock pot with a tight fitting lid, place all the ingredients except the frozen green beans. Bring to a boil. Reduce heat to low, cover and cook about 35 minutes.
  2. Stir in green beans, cover and simmer for 8-10 minutes longer. If needed, add ¼ to ½ cup more stock or water if no moisture left in bottom of pot. Ready to eat as soon as green beans are cooked.
Nutrition information

Makes 2 servings. Recipe can be doubled or tripled as needed.

Calories: 520
Total fat: 16g
Saturated fat: 3g
Trans fat: 0g
Cholesterol: 80mg
Sodium: 270mg
Total Carbohydrate: 58g
Fiber: 8g
Sugars: 12g
Protein: 28g

Contributors: Digestive disease health team dietitians

This article was written by the Wellness Team from the Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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