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One-Pot Chicken and Vegetable Rice

One-Pot Chicken and Vegetable Rice

By RaRevia Fletcher

Total: 45 minutes
Main CourseChickenOne-Pot Meals

Ingredients

  • 500 g chicken breasts
  • 1 large onion
  • 2 medium bell peppers
  • 2 medium potatoes
  • 1 cup rice
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp oregano

Instructions

1

Dice the chicken breasts into bite-sized pieces. Season with salt, black pepper, and paprika. Set aside.

2

Chop the onion, bell peppers, and potatoes into small cubes. Mince the garlic.

3

Heat olive oil in a large pot over medium heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

4

In the same pot, add the chopped onions, garlic, bell peppers, and potatoes. Sauté until the onions become translucent, about 5 minutes.

5

Add the rice to the pot and cook for 2 minutes, stirring constantly to toast the rice lightly.

6

Pour in the chicken broth, and add oregano. Stir well to combine all ingredients.

7

Return the cooked chicken to the pot. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 20 minutes or until the rice and potatoes are tender and the liquid is absorbed.

8

Once cooked, fluff the rice with a fork and serve hot.

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One-Pot Chicken and Vegetable Rice

By RaRevia Fletcher

Main CourseChickenOne-Pot Meals
One-Pot Chicken and Vegetable Rice - chicken breasts, onion recipe

This Main Course Chicken One-Pot Meals recipe is ready in 45 minutes and features chicken breasts, onion, bell peppers and other delicious ingredients. Contains 450 calories total.

45 minutes

Ingredients

  • 500 g chicken breasts
  • 1 large onion
  • 2 medium bell peppers
  • 2 medium potatoes
  • 1 cup rice
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp oregano

Instructions

1

Dice the chicken breasts into bite-sized pieces. Season with salt, black pepper, and paprika. Set aside.

2

Chop the onion, bell peppers, and potatoes into small cubes. Mince the garlic.

3

Heat olive oil in a large pot over medium heat. Add the seasoned chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

4

In the same pot, add the chopped onions, garlic, bell peppers, and potatoes. Sauté until the onions become translucent, about 5 minutes.

5

Add the rice to the pot and cook for 2 minutes, stirring constantly to toast the rice lightly.

6

Pour in the chicken broth, and add oregano. Stir well to combine all ingredients.

7

Return the cooked chicken to the pot. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 20 minutes or until the rice and potatoes are tender and the liquid is absorbed.

8

Once cooked, fluff the rice with a fork and serve hot.

Nutritional Information

Calories per Serving: 450

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🥘 More with chicken breasts🥘 More with onion🥘 More with bell peppers

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