STREAMING NOW: Taste in Translation

Zucchini, Chicken and Brown Rice Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My Mom used to make this dish with fresh corn kernels, too. We always enjoyed this dish very much as children and asked her for more. Hope you enjoy it as we did.”

Ingredients Nutrition


  1. Add salt and pepper to chicken thighs and cook until browned for about 10-15 minutes.
  2. Add pre-cooked, instant brown rice and chicken broth, (or bouillon cubes already dissolved in the water), and chopped garlic.
  3. Cover and let it simmer in low heat, until rice has absorbed the chicken broth liquid.
  4. Add zucchini slices (or chunks), corn kernels if you like, and jarred salsa.
  5. Continue simmering a few more minutes until flavors blend and zucchini is cooked, crispy tender but not over cooked.
  6. UPDATE NOTE: Thanks to Tinkerbell and CJAY for your suggestions about the brown rice cooking time. I made this recipe using "Success" instant, pre-cooked brown rice according with the package directions for microwave cooking this time, and this dish was done faster and easier than with the regular brown rice taking longer to absorb the liquid. I also added 1 chopped garlic clove to add flavor and it was very good.
  7. Thanks for your reviews, photos and suggestions.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a