Chicken with Peas Hotdish

“This colorful dish was brought to me by a Minnesota hot dish cookbook. When I first came to this site, I never realized that many people do not use the term "hot dish." I suppose it is a Minnesota thing! Enjoy! (Plus, the cookbook recommends this served with "a green salad tossed with an Italian-type dressing." :)”
1hr 5mins

Ingredients Nutrition


  1. In a saucepan, heat oil over medium-high heat.
  2. Add chicken; quickly brown on both sides.
  3. Remove and set aside.
  4. Add chopped onions to same saucepan; stir and cook until tender, but not brown.
  5. During this time, one can cook the rice as directed in the chicken broth separately so the rice will be fresh, not sticky. While it is cooking, add the bell pepper and seasonings to the saucepan and cook for a minute or so. Once the rice is cooked, mix it with the bell pepper mixture and spoon it into a 3-quart baking dish. Go to step 8. If you decided not to cook the rice separately: Add the rice, bell pepper and seasonings to the saucepan; stir and cook approximately 1 minute, and then go to step 6.
  6. Stir in chicken broth; bring to a boil (You can let it cook that way for a couple of minutes- but make sure you stir).
  7. Spoon mixture into a 3-quart baking dish.
  8. Place chicken on rice mixture; press down lightly.
  9. Cover and bake about 45 minutes or until rice is tender, and chicken is no longer pink (If you cooked the rice first, the cooking time will not be as long).
  10. Stir in peas the last 10 minutes of cooking time.
  11. Fluff rice just before serving.

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