Colorful Chicken and Rice
Brighten up your dinner table with this vibrant and flavorful recipe for Colorful Chicken and Rice! Tender pieces of golden-browned chicken are nestled in a bed of perfectly seasoned long-grain rice, infused with fragrant spices like paprika, cumin, and turmeric. Packed with a medley of colorful bell peppers, sweet carrots, and protein-rich peas, this one-pot dish is as visually appealing as it is delicious. Cooked in savory chicken broth and finished with a sprinkle of fresh parsley, this easy-to-follow recipe delivers a wholesome, satisfying meal in just 50 minutes. Perfect for weeknight dinners or meal prepping, it’s a family-friendly crowd-pleaser that's sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 3 cups bell peppers (red, yellow, green), diced
- 1 medium carrot, shredded
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons turmeric powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup peas (frozen or fresh)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-6 minutes until golden brown on all sides. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
Add the diced bell peppers and shredded carrot to the skillet. Cook for 4-5 minutes until the vegetables start to soften.
Stir in the uncooked rice, coating it with the oil and vegetable mixture, and sauté for 1-2 minutes.
Pour in the chicken broth and add the paprika, ground cumin, turmeric powder, salt, and black pepper. Stir well to distribute the spices evenly.
Return the cooked chicken to the skillet and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet with a lid, and cook for 18-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Add the peas to the skillet during the last 5 minutes of cooking, stirring them in gently.
Once the rice is cooked, remove the skillet from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 38.2 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3529 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
