Description
A straightforward recipe for cooking chicken and rice together for an easy meal.
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add chicken pieces to the pot and cook until lightly browned on all sides.
- Stir in the rice, chicken broth, salt, and pepper.
- Bring the mixture to a boil.
- Once boiling, reduce heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
- Remove the pot from the heat and let it stand, covered, for 10 minutes.
- Fluff the rice and chicken mixture with a fork before serving.
Notes
- You can substitute vegetable broth for chicken broth if preferred.
- Add dried herbs like thyme or rosemary with the broth for more flavor.
- Use brown rice, but adjust the cooking time as needed, usually longer.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 650
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 40
- Cholesterol: 100