This bacon chicken and rice casserole combines crispy bacon, tender chicken thighs, and melted cheese in a single baking dish. The cumin and oregano add savory depth without heat, making it ideal for family dinners.
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Sauté the bacon in a large skillet over medium-high heat until crisp, about 8 minutes.
Place onion, bell pepper, cumin, oregano, chicken, broth, 2 tsp salt, and 1 tsp pepper in a Suvie pan. Place pan in the bottom zone of Suvie, input settings and cook now or schedule. Bottom Zone: Slow Cook High, 3 hours
Place rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Rice, Medium Grain, 1 Cup
After the chicken has finished cooking, remove pan from Suvie. In a large bowl, combine the chicken and rice, shredding the chicken into small pieces. Season to taste with salt and pepper. Return mixture to the Suvie pan and sprinkle the top with cheese.
Place pans in Suvie. Broil for 8-10 minutes, or until bubbling. Remove from Suvie. Serve casserole with cilantro or scallions, if desired.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F until warmed through, about 15-20 minutes.
Yes. Chop and broil the bacon first, then complete remaining prep and assembly. Cover and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if baking from cold.
You can, but chicken thighs stay more moist during baking. If using breasts, check for doneness at 25 minutes to avoid overcooking.
Long-grain white rice is recommended and will cook properly in the time the casserole bakes. Avoid instant rice, which may become mushy.
Replace shredded cheese with a dairy-free alternative in the same amount. Nutritional yeast can add savory depth if desired.
The chicken thighs should reach an internal temperature of 165°F (74°C) at the thickest point when measured with a meat thermometer.
