Description
A comforting and satisfying chicken and rice dish that melds juicy chicken breasts with fragrant rice and vibrant vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, chopped
- 1 medium onion, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- ¼ cup fresh parsley or cilantro, chopped
Instructions
- Prepare your ingredients: Chop the bell peppers and onion.
- Heat the oil: In a large skillet over medium heat, add the olive oil and sauté the onions until soft and translucent, about 3-5 minutes.
- Add the bell peppers: Cook until tender with the onions.
- Season the chicken: Sprinkle the chicken breasts with paprika, cumin, salt, and pepper, then brown each side in the skillet for about 6-7 minutes.
- Incorporate the rice: Stir in the long-grain rice.
- Add the chicken broth: Pour in the chicken broth and bring to a gentle boil.
- Simmer and serve: Reduce heat to low, cover, and simmer for 20-25 minutes. Fold in the fresh parsley or cilantro before serving.
Notes
This dish is versatile and pairs well with salads or garlic bread. Store leftovers in airtight containers for up to four days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg