Bring together tender chicken, fluffy yellow rice, and a blend of savory flavors, all baked to perfection in my Chicken Yellow Rice Casserole. Make this easy, family-friendly recipe that offers a delicious balance of warmth and richness, perfect for busy weeknights or cozy weekends.
Create more delicious recipes with rice with my Coconut Jasmine Rice or Buttered Garlic Rice recipes. Try more rice based dishes with my Beef and Rice Soup or my Cabbage Roll Casserole recipes.
What is Yellow Rice?
Yellow Rice is made in many different cultures around the world, mostly by adding turmeric or saffron to the liquids while cooking the rice.
- Spanish and Latin American cuisine: Often flavored with saffron and sometimes with garlic, onions, and bell peppers.
- Indian cuisine: Frequently prepared with turmeric, and sometimes cumin or other spices, giving it a fragrant and flavorful profile.
- Middle Eastern cuisine: Often cooked with saffron or turmeric, sometimes accompanied by other spices like cinnamon, cloves, or cardamom.
Find yellow rice as a side dish, mostly served with meats, stews and/or vegetables.
Ingredients
Find below the list of ingredients I used to make this Chicken Yellow Rice Casserole.
- Red Bell Pepper
- Yellow Onion
- Carrot
- Chili Powder
- Garlic Powder
- Salt
- Chicken Breast
- Chicken Broth
- Turmeric Powder
- Jasmine Rice
See recipe card for quantities.
Instructions
Start by preheating the oven to 425F. Chop up the bell pepper, onion, carrot and set them aside. Cut the chicken breast in ½ inch cubes and place in a separate bowl from the veggies.
Heat a large frying pan on medium-high heat. Drizzle the pan with olive oil and toss in the veggies. Add the chili powder, garlic powder, and salt to the veggies. Cook until the onions are translucent.
Add the cubed chicken to the frying pan and cook the chicken until it is no longer pink.
Pour the chicken broth in a 9"x13" baking dish. Add the turmeric powder to the broth and mix it in with a whisk.
Sprinkle the rice evenly in the baking dish.
Add the cooked chicken and veggie mixture on top of the rice in the broth.
Place aluminum foil on the baking dish, making sure that it's a tight seal. Transfer the dish to the preheated oven and bake for 40 minutes.
Take the baking dish out of the oven and let it rest for 5 minutes. Carefully remove the foil from the baking dish (there could be lots of steam). Serve and enjoy!
Substitutions and Variations
- Rice - Use any type of rice for this recipe, as long as it is NOT instant rice.
- Vegetables - Replace the carrot and bell pepper in this recipe with other veggies like, broccoli, cauliflower, corn or peas. If using frozen veggies, make sure to add them to the frying pan to thaw them out, and not adding them frozen into the broth.
- Vegetarian - Substitute the chicken in the recipe with 2 cups of extra veggies. Use vegetable broth instead of chicken broth and make the recipe as described.
Storage
Store any remaining Chicken Yellow Rice Casserole in an airtight container. Place in the refrigerator for 2-3 days or in the freezer for up to a month.
Recipe
Chicken Yellow Rice Casserole
Ingredients
- 1 tablespoon Olive Oil
- ½ large White Onion finely chopped
- 1 large Carrot finely chopped
- 1 piece Red Bell Pepper cored and chopped
- 2 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 1½ pounds Chicken Breast cut in ½ inch cubes
- 1 cup Jasmine Rice
- 2 cups Chicken Broth
- ½ tablespoon Turmeric Powder
Instructions
- Preheat your oven to 425F and have a 9"x13" inch baking pan ready.
- Place a large frying pan on medium-high heat. Drizzle the olive oil in the pan and add the chopped onion, carrot, and bell pepper. Sprinkle in the chili powder, salt, and garlic powder into the veggies. Cook until the onions are translucent.
- Add the cubed up chicken breast to the veggies in the pan. Cook until the chicken is no longer pink on the outside.
- Pour the chicken broth into the 9"x13" baking dish. Sprinkle the turmeric in the broth and use a whisk to dissolve it in the liquid.
- Evenly distribute the rice in bottom of the baking dish. Carefully place the chicken and veggie mixture in an even layer over the rice, while trying not to disturb the rice too much.
- Cover the baking dish with foil, making sure there is a tight seal. Carefully transfer the baking dish to the preheated oven. Bake for 40 minutes.
- Remove the casserole from the oven and let it rest for 5-10 minutes. Remove the foil from the dish and serve right away.
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