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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

  1. 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.
  2. Add onion and garlic and stir to combine. Cook for about two minutes or until softened. Add carrots, celery, rice and chicken broth.
  3. 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.
  4. Add the peas and stir them in. Chop parsley finely and sprinkle for garnish.
  5. Serve immediately.