Description
A delicious and nutritious one-pot meal combining tender chicken, fresh vegetables, and flavorful rice.
Ingredients
Scale
- 2 cups uncooked rice
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, sliced
- 1 cup peas (fresh or frozen)
- 4 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the pot and set aside. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes.
- Stir in the bell pepper, carrots, and peas, cooking for another 5 minutes until the vegetables are tender.
- Add the uncooked rice to the pot, stirring to combine with the vegetables. Pour in the chicken broth and add the paprika, oregano, salt, and pepper.
- Bring to a boil, then reduce the heat to low. Cover the pot and let simmer for 18-20 minutes, or until the rice is cooked and liquid is absorbed.
- Return the cooked chicken to the pot, fluffing the rice with a fork to combine. Garnish with fresh parsley before serving.
Notes
- Feel free to substitute any vegetables you have on hand, such as zucchini or green beans.
- For extra flavor, marinate the chicken in spices or lemon juice before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 30
Keywords: chicken and vegetable rice, one-pot chicken rice, chicken rice recipe, easy chicken and rice