This casserole is a fun weeknight play on chicken and rice. We start with crispy bacon, which adds a rich, smoky flavor to the finished dish. If you plan to schedule this cook we recommend chopping and broiling the bacon first before doing any other prep so that the broiler has time to cool before refrigerating. To the bacon, we add onion, bell pepper, and spices. We rely on family-friendly cumin and oregano to add flavor without adding heat.
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Instructions
1
Sauté the bacon in a large skillet over medium-high heat until crisp, about 8 minutes.
2
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
3
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
4
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.
5
Place pans in Suvie. Broil for 8-10 minutes, or until bubbling. Remove from Suvie. Serve casserole with cilantro or scallions, if desired.
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