By Kaylyn Shearer
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
Dice the chicken breasts into bite-sized pieces. Season with salt and black pepper.
Peel and finely chop the onion. Peel and slice the carrots into thin rounds. Mince the garlic.
In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes. Remove chicken from the skillet and set aside.
To the same skillet, add the remaining olive oil, chopped onion, and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
Add the sliced carrots to the skillet and cook for an additional 3-4 minutes until slightly tender.
Stir in the rice and let it toast for about 2 minutes, stirring constantly. This adds a nice nutty flavor to the dish.
Pour in the chicken broth and bring to a simmer. Return the cooked chicken to the skillet.
Cover the skillet, reduce the heat to low, and let it cook until the rice is fluffy and the liquid is absorbed, about 15-20 minutes.
Once cooked, fluff the rice with a fork and serve hot.
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This Main Course Poultry Rice Comfort Food recipe is ready in 45 minutes and features rice, chicken breast, carrots and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.
Dice the chicken breasts into bite-sized pieces. Season with salt and black pepper.
Peel and finely chop the onion. Peel and slice the carrots into thin rounds. Mince the garlic.
In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes. Remove chicken from the skillet and set aside.
To the same skillet, add the remaining olive oil, chopped onion, and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
Add the sliced carrots to the skillet and cook for an additional 3-4 minutes until slightly tender.
Stir in the rice and let it toast for about 2 minutes, stirring constantly. This adds a nice nutty flavor to the dish.
Pour in the chicken broth and bring to a simmer. Return the cooked chicken to the skillet.
Cover the skillet, reduce the heat to low, and let it cook until the rice is fluffy and the liquid is absorbed, about 15-20 minutes.
Once cooked, fluff the rice with a fork and serve hot.
Calories per Serving: 450
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