Dairy-Free Savory Rice with Meat and Vegetables
Satisfy your cravings with this hearty and wholesome Dairy-Free Savory Rice with Meat and Vegetables — a one-pan meal that's perfect for busy weeknights or family gatherings. Featuring tender, browned chicken thighs, aromatic garlic and onion, and a colorful medley of bell pepper, carrot, zucchini, and peas, this recipe is brimming with vibrant flavors and nourishing ingredients. Long-grain rice is infused with rich chicken broth, soy sauce, and warm spices like cumin and paprika, creating a perfectly seasoned base. Best of all, this dish is dairy-free, making it suitable for those with dietary restrictions. Ready in just 50 minutes and ideal for serving up to four, this customizable recipe is a fuss-free way to enjoy a complete meal packed with protein, veggies, and comforting textures. Garnished with fresh parsley, it's a feast for the senses that’s sure to become a household favorite.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 large, diced bell pepper
- 1 large, sliced carrot
- 1 medium, diced zucchini
- 1 cup long-grain rice
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Cut the chicken thighs into bite-sized pieces. Season them with a pinch of salt and pepper.
Add the chicken to the skillet, cooking until browned on all sides, about 5 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 3 minutes.
Add the minced garlic, diced bell pepper, sliced carrot, and diced zucchini. Sauté the vegetables for another 5 minutes until they begin to soften.
Rinse the rice under cold water, then add it to the skillet with the vegetables. Stir well to coat the rice with oil and vegetables.
Stir in the chicken broth, soy sauce, ground cumin, paprika, salt, and black pepper. Bring the mixture to a simmer.
Return the browned chicken to the skillet, mixing it with the rice and vegetables.
Reduce the heat to low, cover the skillet, and let it cook for 20 minutes or until the rice is tender and has absorbed the liquid.
Add the frozen peas, stirring gently to combine. Cook for an additional 5 minutes until the peas are heated through.
Remove from heat and let it sit, covered, for a few minutes to allow the flavors to meld.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 944 mg | 20% | |
*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.
