BBQ Chicken and Rice

5 from 6 votes

Made all in one pot, this tangy cheesy Barbecue Chicken and Rice is loaded with chunks of juicy chicken, fluffy rice, corn, and black beans.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 716kcal

Get Recipe Ingredients

Preheat oven to 350ºF.
Add the chicken, onions, bell peppers, corn, instant rice, bbq sauce, soy sauce, Worcestershire sauce, salt, pepper, garlic, and broth to the dutch oven.
Cover and cook for 45 minutes.
Remove from the oven, fold in the black beans and half of the cheese.
Add the remaining cheese to the top, replace the lid and back for an additional 15 minutes.
Once done, serve immediately with your favorite toppings.

Heat coals in a charcoal chimney.
Once hot, place 12 coals on bottom (camp table, fire pit, etc).
Nestle camp oven on top of the coals. (Make recipe as written in above 'oven' section.)
Cover with the camp oven lid, place heated coals over the entire lid.
Use lid lifter when adding beans and cheese, and then again when the recipe is ready to be served,

BBQ sauce bottle trick. Pour some of the chicken broth into the emptied BBQ sauce bottle to get all the sauce that clings to the sides.
Adjust for sauce thickness. For thinner barbecue sauces, decrease the broth by 2-4 tablespoons to keep the ratio right.
Brown the cheese. If cooking in the oven, leave the lid off for the last 15 minutes to brown the cheese on top.
Toast the rice first. At home, give the instant rice a quick toast in the dutch oven on the stovetop before adding wet ingredients for nuttier flavor.
Check doneness at 40 minutes. Wind, altitude, and coal placement all affect cooking time. If the rice looks dry, add a splash more broth and re-cover.
Prep at home, cook at camp. Dice the chicken and chop veggies at home and store in a zip-top bag in the cooler. At the campsite, everything dumps straight in.