Saucy Rice Lunch Comfort Food
Cozy up to the ultimate one-pan wonder with this Saucy Rice Lunch Comfort Food recipe, a perfect harmony of tender white rice and a savory, velvety sauce. Packed with vibrant bell peppers, sweet carrots, and your choice of juicy chicken or protein-rich tofu, this dish is elevated by a rich tomato and soy-sauce-based broth that comes together in just under 45 minutes. A touch of cornstarch transforms the sauce into a luxurious glaze, while garlic and onions infuse every bite with aromatic depth. Garnished with fresh parsley or green onion, this meal is as visually inviting as it is satisfying. Perfect for a quick, hearty lunch or a simple dinner, this comfort food classic delivers bold flavors with minimal effort.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium bell pepper, diced
- 1 medium carrot, diced
- 1 cup chicken breast or tofu, cubed
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1.5 cups chicken or vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons chopped parsley or green onion for garnish
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes. Once cooked, remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced bell pepper, carrot, and cubed chicken breast or tofu to the skillet. Cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through or the tofu is golden on the edges.
In a small bowl, whisk together the soy sauce, tomato paste, and chicken or vegetable broth. Pour this mixture into the skillet and stir to combine.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the skillet, stirring constantly to thicken the sauce. Cook for 2-3 minutes until the sauce reaches your desired consistency.
Season the sauce with salt and black pepper, adjusting to taste.
To serve, spoon the fluffy rice onto plates and top with the saucy vegetable and protein mixture.
Garnish with chopped parsley or green onion. Serve hot and enjoy!
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 18.5 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1924 mg | 41% | |
*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.
