Savory Chicken and Vegetable Rice
Dive into the comforting flavors of **Savory Chicken and Vegetable Rice**, a one-pot wonder that's as satisfying as it is simple to make. Tender chunks of seasoned chicken are sautéed to golden perfection and paired with a vibrant medley of carrots, bell peppers, and peas. Long-grain rice is simmered in flavorful chicken broth, layered with aromatic garlic and soy sauce for an irresistible savory depth. This recipe strikes a perfect balance between hearty protein and wholesome vegetables, making it a nourishing meal that's ready in just 50 minutes. Ideal for busy weeknights, it combines efficient cooking techniques with bold flavor, ensuring every spoonful is loaded with delicious comfort. Don't forget the finishing touch of fresh parsley for a burst of herbaceous freshness! Perfect for family dinners, this dish is your answer to a healthy, crowd-pleasing meal in no time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion
- 2 medium carrots
- 1 large bell pepper
- 1 cup frozen peas
- 3 cloves garlic
- 2 tbsp soy sauce
- 2 tbsp fresh parsley
Instructions
Begin by cutting the boneless, skinless chicken breasts into small bite-sized pieces.
In a large pot or deep skillet, heat the olive oil over medium-high heat.
Season the chicken pieces with 1 teaspoon of salt, 1 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. Add the chicken to the pot and sauté until it is browned on all sides, about 6-8 minutes.
While the chicken is cooking, finely chop the onion, peel and thinly slice the carrots, and dice the bell pepper.
Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and sliced carrots. Cook for 3-4 minutes until slightly softened.
Add the diced bell pepper and minced garlic (from 3 garlic cloves) to the pot. Stir and sauté for another 2 minutes.
Rinse the long-grain white rice under cold water in a fine mesh sieve until the water runs clear. Drain well.
Add the rinsed rice to the pot with the vegetables, stirring well to coat the rice with oil and vegetables.
Pour in the chicken broth, soy sauce, and return the cooked chicken to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for 18-20 minutes until the rice is cooked and absorbed the liquid.
During the last 5 minutes of cooking, add the frozen peas and stir gently. Recover the pot and let it finish cooking.
Once the rice is cooked, turn off the heat and allow the pot to sit, covered, for 5 minutes to let the flavors meld.
Fluff the rice with a fork, sprinkle with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6812 mg | 296% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 29.2 g | ||
| Protein | 176.4 g | 353% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3544 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.
