Gluten-Free Chicken And Coconut Rice Bake Recipe

About this recipe

This hearty and comforting gluten-free chicken and mushroom rice bake is perfect for dinner. Juicy chicken breasts are paired with creamy mushroom sauce and fluffy rice for a satisfying meal.

Ingredients

• 1 pack (500 g) Daawat Quick Cooking Black Rice
• 400 g Tendercuts Chicken Breast Boneless 400G
• 100 g Milky Mist Cooking Unsalted Butter
• 250 ml Coco Mama Coconut Milk

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Lightly grease a medium-sized casserole dish with butter or a gluten-free cooking spray.
3. 3. Spread 1 cup of uncooked rice evenly across the bottom of the dish.
4. 4. Pour 2 cups of gluten-free chicken broth over the rice, ensuring it is evenly distributed.
5. 5. Place 3 boneless, skinless chicken breasts on top of the rice.
6. 6. In a small bowl, stir 1 can (10.5 oz) of coconut milk until smooth, then spread it evenly over the chicken breasts.
7. 7. Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
8. 8. Remove the foil and bake uncovered for an additional 30 minutes, or until the chicken is fully cooked and the rice is tender.
9. 9. Remove from the oven and let it rest for 5 minutes before serving. Enjoy your meal!