Savory Rice with Vegetables and Chicken
Bring the vibrant flavors of the kitchen to life with this hearty recipe for Savory Rice with Vegetables and Chicken. Featuring tender, juicy chunks of seasoned chicken paired with colorful carrots, sweet red bell peppers, and a pop of green from frozen peas, this dish is a feast for both the eyes and the palate. Long-grain rice is perfectly infused with savory chicken broth, a hint of soy sauce, and aromatic dried thyme, creating a rich and satisfying meal all in one skillet. Ready in just under an hour, this recipe is ideal for busy weeknights or cozy family dinners. Garnished with fresh parsley for a burst of color, it's a wholesome, one-pot meal that delivers on flavor and convenience. Perfect for those searching for "easy chicken and rice recipes" or "one-pot meals with vegetables," this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion
- 3 whole garlic cloves
- 2 medium carrot
- 1 large red bell pepper
- 1 cup frozen peas
- 1.5 cups long-grain rice
- 3 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons parsley
Instructions
Cut the chicken breasts into bite-sized pieces and season them with a pinch of salt and pepper.
Dice the onion, mince the garlic, slice the carrots, and chop the red bell pepper. Set aside.
In a large skillet or pot, heat the olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook until they're browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
Stir in the sliced carrots and chopped red bell pepper. Cook for another 4-5 minutes or until the vegetables are slightly tender.
Add the long-grain rice to the skillet, stirring constantly for about 1 minute until the grains are well-coated with the oil and vegetable juices.
Pour in the chicken broth and soy sauce. Stir to combine.
Add the frozen peas, salt, black pepper, and dried thyme into the mixture.
Return the browned chicken to the skillet, mixing well with the rice and vegetables.
Bring the mixture to a gentle simmer, reduce the heat to low, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
Remove the skillet from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5610 mg | 244% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 27.8 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3335 mg | 71% | |
*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.
