Dairy-Free Savory Rice with Meat and Vegetables

Savor the comforting flavors of this Dairy-Free Savory Rice with Meat and Vegetables, a wholesome one-pot meal that's as easy to prepare as it is satisfying. Featuring tender, bite-sized chicken thighs, a vibrant medley of fresh vegetables like bell peppers, carrots, zucchini, and peas, and aromatic spices like cumin and paprika, this dish is packed with both nutrition and flavor. Long-grain rice simmers to perfection in a rich chicken broth infused with soy sauce, creating a deeply savory base that ties everything together. Ready in just 50 minutes, it's perfect for busy weeknights or casual family dinners. Plus, it's dairy-free, making it a versatile choice for those with dietary restrictions. Serve it hot with a garnish of fresh parsley for a touch of color and freshness—this hearty, colorful meal will quickly become a household favorite!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 1 large, diced bell pepper
• 1 large, sliced carrot
• 1 medium, diced zucchini
• 1 cup long-grain rice
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 0.25 cup, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Step 2

Cut the chicken thighs into bite-sized pieces. Season them with a pinch of salt and pepper.

Step 3

Add the chicken to the skillet, cooking until browned on all sides, about 5 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add the diced onion and sauté until translucent, about 3 minutes.

Step 5

Add the minced garlic, diced bell pepper, sliced carrot, and diced zucchini. Sauté the vegetables for another 5 minutes until they begin to soften.

Step 6

Rinse the rice under cold water, then add it to the skillet with the vegetables. Stir well to coat the rice with oil and vegetables.

Step 7

Stir in the chicken broth, soy sauce, ground cumin, paprika, salt, and black pepper. Bring the mixture to a simmer.

Step 8

Return the browned chicken to the skillet, mixing it with the rice and vegetables.

Step 9

Reduce the heat to low, cover the skillet, and let it cook for 20 minutes or until the rice is tender and has absorbed the liquid.

Step 10

Add the frozen peas, stirring gently to combine. Cook for an additional 5 minutes until the peas are heated through.

Step 11

Remove from heat and let it sit, covered, for a few minutes to allow the flavors to meld.

Step 12

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2083.8g)

Amount per serving	% Daily Value*
Calories	1785.7

Total Fat 81.7g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 433.3mg	0%
Sodium 6898.2mg	0%
Total Carbohydrate 139.4g	0%
Dietary Fiber 21.0g	0%
Total Sugars 41.1g
Protein 132.3g	0%

Vitamin D 0IU	0%
Calcium 357.5mg	0%
Iron 16.8mg	0%
Potassium 3514.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.4%

Protein: 29.0%

Carbs: 30.6%