I love one pot meals. I hate washing dishes so whenever I can make everything in one pot, I am all in. If we can share the plate I am so in!
Talking about eating in one plate as a group. This was always a problem for me as a young child. In many rural homes in Zimbabwe, food is dished for groups of people. Four to six people will share a plate. I am a slow eater which was the complete opposite of my cousins, so the food was finished before I even knew what was happening. It is probably not the healthiest way to eat your food but I like it!
I have wanted to share this one pot rice dish with you for a while now. Its easy to make and fast too. Ideal for those busy school nights or a quick lunch. Plus you could skip the chicken and make it vegetarian.
And that parsley! It made the rice taste even better. I grow herbs and vegetables mostly because I enjoy it. I tend to forget how good fresh from the garden tastes like. Here is the recipe I used for the rice and chicken
One pot rice and chicken
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts
- 1 cup diced onions
- 2 cloves crushed garlic
- 1 cup grated carrots
- 1/2 cup celery chopped
- 1 cup uncooked rice
- 2 cups water or chicken broth
- 1 teaspoon salt
- 1 cup peas frozen
Instructions
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Cut the chicken into bite-sized pieces, about 1-inch cubes. Season generously with salt and pepper. Add one tablespoon of the olive oil to a large pot or dutch oven over medium-high heat. When the oil is very hot, add the chicken in a single layer. Brown on one side, about 2-3 minutes, then flip and brown on the other side.
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Add onion and garlic and stir to combine. Cook for about two minutes or until softened. Add carrots, celery, rice and chicken broth.
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Bring to a boil, then cover, reduce heat to low, and simmer for 15-20 minutes. Remove from heat and set aside when done. Keep covered.
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Add the peas and stir them in. Chop parsley finely and sprinkle for garnish.
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Serve immediately.