Description
This One-Pot Chicken and Rice is a comforting, flavorful dish that brings the family together for a delightful meal. Easy to prepare and packed with nutrients, it’s perfect for weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- 1 cup frozen peas
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
Instructions
- Prep Your Ingredients: Gather all ingredients. Chop the onion and bell peppers; mince the garlic.
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Cook chicken thighs until browned, about 5–7 minutes per side.
- Add Aromatics: Stir in chopped onions and bell peppers; sauté for 3–4 minutes until softened.
- Add Garlic & Spices: Mix in minced garlic, smoked paprika, and thyme; cook for another minute until fragrant.
- Add Rice & Broth: Pour in rice and chicken broth; stir well, bring to a gentle boil.
- Simmer: Reduce heat to low, cover tightly, and simmer for about 20 minutes until rice absorbs all liquid.
- Add Peas: Gently stir in frozen peas for the last 2–3 minutes of cooking until heated through.
Notes
- For added flavor, marinate the chicken for at least one hour before cooking.
- You can swap vegetables like spinach or carrots based on your preference.
- To make it vegetarian-friendly, substitute chicken with beans or tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg