Soy-Free Savory Rice with Meat and Vegetables
Dive into a wholesome and flavorful meal with this Soy-Free Savory Rice with Meat and Vegetables, a hearty dish that brings comfort to your table in just an hour. Made with tender diced chicken breast, vibrant vegetables like zucchini, red bell pepper, and carrots, and subtly seasoned with paprika, cumin, and thyme, this recipe offers a perfectly balanced, soy-free alternative to traditional rice dishes. The long-grain white rice is simmered in rich chicken broth, absorbing every bit of flavor for a satisfying, one-pot creation. Whether you're cooking for a family dinner or prepping for the week, this easy-to-make dish serves four and is perfect for those seeking a nutritious, allergen-friendly meal. Top with fresh parsley for a burst of color and freshness, and savor every bite of this versatile and comforting recipe!
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Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 4 cups Chicken broth
- 2 tablespoons Olive oil
- 1 pound Chicken breast, diced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Garlic cloves, minced
- 1 medium Onion, diced
- 1 large Carrot, diced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the rice under cold water until the water runs clear, then drain well.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the diced chicken breast to the pot, season with salt and black pepper, and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the minced garlic and diced onion, and sauté until the onion is translucent, about 3 minutes.
Add the diced carrot, red bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the rice, ensuring that each grain is coated with the oil and vegetable mixture.
Add the chicken broth, paprika, cumin, dried thyme, and a pinch more of salt and pepper. Bring the mixture to a boil.
Once boiling, reduce heat to low, cover, and let the rice simmer for 15 minutes.
After 15 minutes, uncover the pot and gently stir in the cooked chicken.
Cover again and continue to cook for another 10 minutes, or until the rice is fully cooked and has absorbed the liquid.
Turn off the heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and sprinkle the fresh parsley on top before serving.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 4932 mg | 214% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.8 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 309 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3702 mg | 79% | |
*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.
