By Jessy Furrh
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Cut the chicken breasts into bite-sized pieces.
Finely chop the onion and garlic cloves.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the onion and garlic until the onion becomes translucent, about 4 minutes.
Add the rinsed rice to the pan with the onions and garlic. Stir well to coat the rice with the oil and flavors, cooking for another 2 minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Return the cooked chicken to the pan, stirring well to combine with the rice. Season with salt and ground black pepper.
Cover and let everything steam together for an additional 5 minutes. Remove from heat.
Garnish with fresh parsley if using, and serve hot.
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By Jessy Furrh
This recipe is ready in 45 minutes and features chicken breasts, white rice, olive oil and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Cut the chicken breasts into bite-sized pieces.
Finely chop the onion and garlic cloves.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the onion and garlic until the onion becomes translucent, about 4 minutes.
Add the rinsed rice to the pan with the onions and garlic. Stir well to coat the rice with the oil and flavors, cooking for another 2 minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
Return the cooked chicken to the pan, stirring well to combine with the rice. Season with salt and ground black pepper.
Cover and let everything steam together for an additional 5 minutes. Remove from heat.
Garnish with fresh parsley if using, and serve hot.
Calories per Serving: 450
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