One Pot Chicken & Rice

Name: One Pot Chicken & Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breast or thighs, diced; 1 cup long grain rice; 1 cup chicken broth; 1/2 cup frozen peas and carrots; 1/2 onion, diced; 2 garlic cloves, minced; 1 tbsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper

Juicy chicken and fluffy rice cooked together with vegetables and spices for a comforting, all-in-one meal.

45 minEasyServes 4430 cal/serving

AmericanDinnerStovetopStandardLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 boneless, skinless chicken breast or thighs, diced
1 cup long grain rice
1 cup chicken broth
1/2 cup frozen peas and carrots
1/2 onion, diced
2 garlic cloves, minced
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

Heat 1 tbsp olive oil in a large skillet or pot over medium-high heat.
2

Add 2 diced boneless, skinless chicken breast or thighs and cook until browned on all sides, about 5 minutes.
3

Add 1/2 diced onion and cook until softened, about 3 minutes.
4

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
5

Stir in 1 cup long grain rice, 1/4 tsp salt, and 1/4 tsp black pepper, coating the rice with the oil.
6

Pour in 1 cup chicken broth and bring to a boil.
7

Reduce heat to low, cover, and simmer for 15 minutes.
8

Add 1/2 cup frozen peas and carrots on top without stirring, cover, and cook for another 5-7 minutes until rice is tender and liquid is absorbed.
9

Check that the chicken has reached an internal temperature of 165°F (74°C) for food safety.
10

Fluff the rice with a fork, gently mixing in the vegetables and chicken.
11

Let stand for 5 minutes before serving.

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Questions

How long does One Pot Chicken & Rice take?

As written, 45 minutes: 10 of prep and 35 of cooking. The longest single stretch is step 7 (15 minutes): "Reduce heat to low, cover, and simmer for 15 minutes."

What internal temperature should One Pot Chicken & Rice reach?

For One Pot Chicken & Rice, the target internal temperature is 165 F (about 75 C), given in step 9. A probe thermometer removes the guesswork.

Can I use chicken thighs instead of chicken breasts in One Pot Chicken & Rice?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for One Pot Chicken & Rice uses 2 boneless, skinless chicken breast or thighs, diced.

How many calories are in One Pot Chicken & Rice?

One serving (the recipe makes 4) is about 430 calories, with 21 g protein, 45 g carbohydrate and 18 g fat, plus 1 g fiber and 50 mg sodium. The figures are estimates computed from the ingredient list.

How long does One Pot Chicken & Rice keep?

Refrigerate what is left of One Pot Chicken & Rice within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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