Savory Rice with Vegetables and Chicken

Transform weeknight dinners with this hearty and flavorful Savory Rice with Vegetables and Chicken. This one-pot wonder combines juicy, seasoned chicken breast with vibrant vegetables like carrots, red bell peppers, and peas, all brought together with aromatic garlic, onion, and a touch of soy sauce for a savory kick. The long-grain rice cooks perfectly in a rich chicken broth infused with dried thyme, creating a satisfying dish that's as comforting as it is nutritious. Ready in under an hour, this recipe is perfect for busy evenings, offering a full, balanced meal in every bite. Garnish with fresh parsley for an herby finish and serve it warm for a crowd-pleasing dinner that's delicious and effortless. Perfect for meal prep, family dinners, or whenever you're craving a wholesome, easy-to-make rice dish!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion
• 3 whole garlic cloves
• 2 medium carrot
• 1 large red bell pepper
• 1 cup frozen peas
• 1.5 cups long-grain rice
• 3 cups chicken broth
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons parsley

Directions

Step 1

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

Step 2

Dice the onion, mince the garlic, slice the carrots, and chop the red bell pepper. Set aside.

Step 3

In a large skillet or pot, heat the olive oil over medium-high heat.

Step 4

Add the chicken pieces to the skillet and cook until they're browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 5

In the same skillet, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.

Step 6

Stir in the sliced carrots and chopped red bell pepper. Cook for another 4-5 minutes or until the vegetables are slightly tender.

Step 7

Add the long-grain rice to the skillet, stirring constantly for about 1 minute until the grains are well-coated with the oil and vegetable juices.

Step 8

Pour in the chicken broth and soy sauce. Stir to combine.

Step 9

Add the frozen peas, salt, black pepper, and dried thyme into the mixture.

Step 10

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

Step 11

Bring the mixture to a gentle simmer, reduce the heat to low, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.

Step 12

Remove the skillet from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

Step 13

Fluff the rice with a fork, garnish with freshly chopped parsley, and serve warm.

Nutrition Facts

Serving size	(2139.9g)

Amount per serving	% Daily Value*
Calories	1765.2

Total Fat 47.1g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 5609.6mg	0%
Total Carbohydrate 150.6g	0%
Dietary Fiber 19.7g	0%
Total Sugars 27.8g
Protein 175.6g	0%

Vitamin D 4.5IU	0%
Calcium 303.2mg	0%
Iron 15.2mg	0%
Potassium 3334.7mg	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: 24.5%

Protein: 40.6%

Carbs: 34.8%