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Chicken and Rice

From the library

Chicken and Rice

This one skillet meal makes a quick, tasty, and healthy weeknight dinner.

Makes 6 portions9 steps

379

kcal · per 1/6 of recipe (297g)

30g

Protein

37g

Carbs

12g

Fat

Ingredients

  • 2 tablespoons vegetable oil (or cooking oil of choice)
  • 1 whole chicken, cut up, skin removed
  • 1 medium green pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 1/4 cups chicken broth, low-sodium
  • 1 bay leaf
  • salt (to taste, optional)
  • pepper (to taste, optional)
  • 1 cup rice, uncooked
  • 1 cup peas

Measured for the finished dish, as published — so there are no per-ingredient numbers to show.

Method

  1. Wash hands with soap and water.
  2. In a large skillet heat oil over medium-high heat and brown chicken on both sides.
  3. Add green pepper, onion, and garlic and cook for about 5 minutes.
  4. Add tomato, chicken broth, bay leaf.
  5. Add salt & pepper to taste.
  6. Cover and cook for 20 minutes.
  7. Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
  8. Add peas, cook until hot.
  9. Remove bay leaf before serving.

USDA MyPlate Kitchen — Wellness Ways Resource Book: Taste of the World — University of Illinois Extension Service (public domain), via myplate.food · public domain

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