Rice Uruguayan
Discover the comforting flavors of South America with "Rice Uruguayan," a vibrant one-pot meal that combines tender chicken thighs, perfectly seasoned long-grain white rice, and a rainbow of fresh vegetables. Infused with the warm, smoky notes of paprika and cumin, this dish is simmered to perfection in rich chicken stock, creating a harmonious blend of spices and texture. The sautéed onion, bell peppers, and carrots add a delightful sweet-savory balance, while a garnish of chopped parsley offers a burst of freshness. Easy to prepare in under an hour, this hearty, gluten-free dish is perfect for family dinners or cozy gatherings. Serve it hot with a simple salad or crusty bread for a satisfying meal that’s both wholesome and delicious. "Rice Uruguayan" beautifully showcases the essence of Latin comfort food with every flavorful bite.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 pieces chicken thighs
- 1 large onion
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large carrot
- 3 cloves garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 4 cups chicken stock
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Set it aside to drain.
Finely chop the onion, red bell pepper, green bell pepper, and garlic. Grate the carrot or cut it into small cubes.
Heat the olive oil in a large pot or deep skillet over medium heat. Season the chicken thighs with salt and black pepper and sear them in the pot until golden brown on both sides, about 5 minutes per side. Remove the chicken thighs and set aside.
In the same pot, add the onion and garlic. Sauté for 2-3 minutes until softened and aromatic.
Add the red and green bell peppers and carrots to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the paprika, cumin, and a pinch of additional salt. Add the rinsed rice and stir well to coat it with the vegetable mixture and spices.
Pour in the chicken stock and return the chicken thighs to the pot, nestling them into the rice. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25 minutes or until the rice is fully cooked and the chicken is tender.
Remove the pot from the heat and let it rest, covered, for 5 minutes.
Garnish the dish with chopped parsley and serve hot. Optionally, pair with a simple side salad or crusty bread.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 26.3 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 346 mg | 27% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2939 mg | 63% | |
*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.
