By Jennifer Hahne
Rinse the rice under cold water and set aside.
Dice the onion and mince the garlic cloves.
Cut the chicken breasts into 1-inch cubes.
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the chicken cubes to the skillet and cook until browned on all sides, about 5-7 minutes.
Stir in the rice and allow it to toast for about 2 minutes, stirring occasionally.
Pour in the chicken broth and season with salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the mixture simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Fluff the rice with a fork and stir in chopped fresh parsley.
Serve hot and enjoy your delicious Chicken and Rice!
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This Dinner Main Course recipe is ready in 45 minutes and features Chicken breast, Rice, Onion and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water and set aside.
Dice the onion and mince the garlic cloves.
Cut the chicken breasts into 1-inch cubes.
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the chicken cubes to the skillet and cook until browned on all sides, about 5-7 minutes.
Stir in the rice and allow it to toast for about 2 minutes, stirring occasionally.
Pour in the chicken broth and season with salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the mixture simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Fluff the rice with a fork and stir in chopped fresh parsley.
Serve hot and enjoy your delicious Chicken and Rice!
Calories per Serving: 450
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