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zucchini chicken and brown rice casserole



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  • Carbohydrates: 410.1
  • Fats: 25.0
  • Dietary Fiber: 20.0
  • Minerals: 39.0
  • Proteins: 44.0
  • Vitamins: 22.0
  • Water: 14.0


  1. Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes
  2. Add pre-cooked
  3. Instant brown rice and chicken broth
  4. And chopped garlic
  5. Cover and let it simmer in low heat
  6. Until rice has absorbed the chicken broth liquid
  7. Add zucchini slices
  8. Corn kernels if you like
  9. And jarred salsa
  10. Continue simmering a few more minutes until flavors blend and zucchini is cooked
  11. Crispy tender but not over cooked
  12. Update
  13. I made this recipe using "success" instant
  14. Pre-cooked brown rice according with the package directions for microwave cooking this time
  15. And this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid
  16. I also added 1 chopped garlic clove to add flavor and it was very good
  17. Thanks for your reviews
  18. Photos and suggestions

Step 9

Total Time in Minute 50

Ingredients Count 8

cooking zucchini  chicken and brown rice casserole

See More Relate Photo



Chicken thighs

Salt and pepper

Brown rice

Chicken bouillon cubes

Garlic clove

Corn kernel


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