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Best One Pot Chicken And Rice Recipe

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One Pot Ranch Chicken and Rice The Best Blog Recipes
One Pot Ranch Chicken and Rice The Best Blog Recipes from thebestblogrecipes.com

Description

This one pot chicken and rice recipe is the perfect meal for busy weeknights. It's easy to make, requires minimal prep time, and is packed with flavor. The tender chicken, fluffy rice, and delicious seasoning blend together to create a hearty and satisfying meal that everyone will love.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup frozen peas
  • 1 lemon, juiced

Equipment

  • Large skillet or Dutch oven with lid
  • Cutting board and knife
  • Measuring spoons and cups
  • Wooden spoon or spatula

Method

  1. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the chicken to the skillet and sprinkle with half of the seasoning mixture.
  4. Cook the chicken for 5-7 minutes, or until browned on all sides.
  5. Remove the chicken from the skillet and set aside.
  6. Add the onion, garlic, and red pepper to the skillet and cook for 2-3 minutes, or until softened.
  7. Add the rice and remaining seasoning mixture to the skillet and stir to combine.
  8. Add the chicken broth and stir to combine.
  9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  10. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  11. Add the frozen peas and lemon juice to the skillet and stir to combine.
  12. Return the chicken to the skillet and stir to combine.
  13. Cook for an additional 2-3 minutes, or until the chicken is heated through and the peas are tender.
  14. Serve hot and enjoy!

Notes

  • This recipe can easily be doubled to serve a larger crowd.
  • If you don't have chicken broth on hand, you can use water and add a chicken bouillon cube for flavor.
  • You can also add other vegetables to this recipe, such as carrots or corn.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains:
  • Calories: 430
  • Protein: 31g
  • Carbohydrates: 44g
  • Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 73mg
  • Sodium: 1083mg
  • Potassium: 687mg
  • Fiber: 3g
  • Sugar: 5g
  • Vitamin A: 1795IU
  • Vitamin C: 67mg
  • Calcium: 37mg
  • Iron: 2mg

Recipe Tips

  • Make sure to use long-grain white rice for this recipe, as other types of rice may not absorb the liquid properly.
  • If the rice is still slightly undercooked after simmering for 18-20 minutes, you can add a splash of additional chicken broth and continue cooking until the liquid is absorbed.
  • If you prefer a spicier dish, you can add a pinch of cayenne pepper or red pepper flakes to the seasoning mixture.
  • You can also use bone-in chicken thighs for a more flavorful dish.

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