Savory Rice with Meat and Vegetables
Dive into a hearty and flavorful meal with this Savory Rice with Meat and Vegetables recipe! Perfectly seasoned bites of tender chicken are paired with vibrant vegetables like red bell pepper, zucchini, carrot, and onion, all simmered together with fragrant white rice in a rich chicken broth enhanced by a splash of soy sauce. This one-pan dish combines protein, grains, and veggies into a wholesome and satisfying meal, making it ideal for family dinners or meal prepping. Ready in under an hour, this comforting recipe bursts with color, texture, and bold savory flavors, topped with a sprinkle of fresh parsley for an aromatic finish. Searching for a quick, nutritious dish packed with flavor? This savory rice recipe is exactly what you need!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 onion
- 3 garlic cloves
- 1 red bell pepper
- 1 carrot
- 1 zucchini
- 1.5 cups white rice
- 3 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons parsley
Instructions
Start by dicing the chicken breast into bite-sized pieces. Season with 0.5 teaspoon salt and the black pepper.
Finely chop the onion, mince the garlic cloves, and dice the red bell pepper, carrot, and zucchini into small, even pieces.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the seasoned chicken pieces and cook until golden brown on all sides, about 5-7 minutes, stirring frequently.
Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 0.5 teaspoon of salt, followed by the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3 minutes.
Add the diced red bell pepper, carrot, and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the white rice, ensuring that the grains are well coated with the oil and vegetable mixture.
Pour the chicken broth and soy sauce into the skillet. Bring the mixture to a gentle boil, then reduce the heat to low.
Return the cooked chicken to the skillet, nestling it among the rice and vegetable mixture. Cover the skillet with a lid and simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld together.
Before serving, fluff the rice with a fork and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1577 mg | 69% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 787 mg | 17% | |
*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.
