Soy-Free Savory Rice with Meat and Vegetables

Experience wholesome comfort with this Soy-Free Savory Rice with Meat and Vegetables, a one-pot wonder bursting with flavor and nutrition. Perfect for weeknight dinners, this hearty dish combines tender diced chicken breast, aromatic garlic and onion, and a colorful medley of vegetables like carrots, zucchini, and red bell peppers. Infused with the warm spices of paprika, cumin, and thyme, and simmered in chicken broth for maximum flavor, this recipe delivers a satisfying, soy-free alternative to classic rice dishes. With minimal prep and just 45 minutes of cooking time, this easy yet elegant meal is perfect for feeding a hungry family or storing as meal-prep leftovers. Serve it hot, garnished with fresh parsley for a beautiful, herby finish!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Long-grain white rice
• 4 cups Chicken broth
• 2 tablespoons Olive oil
• 1 pound Chicken breast, diced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 pieces Garlic cloves, minced
• 1 medium Onion, diced
• 1 large Carrot, diced
• 1 large Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.5 teaspoon Dried thyme
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then drain well.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Step 3

Add the diced chicken breast to the pot, season with salt and black pepper, and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.

Step 4

Remove the chicken from the pot and set aside.

Step 5

In the same pot, add the remaining 1 tablespoon of olive oil. Add the minced garlic and diced onion, and sauté until the onion is translucent, about 3 minutes.

Step 6

Add the diced carrot, red bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 7

Stir in the rice, ensuring that each grain is coated with the oil and vegetable mixture.

Step 8

Add the chicken broth, paprika, cumin, dried thyme, and a pinch more of salt and pepper. Bring the mixture to a boil.

Step 9

Once boiling, reduce heat to low, cover, and let the rice simmer for 15 minutes.

Step 10

After 15 minutes, uncover the pot and gently stir in the cooked chicken.

Step 11

Cover again and continue to cook for another 10 minutes, or until the rice is fully cooked and has absorbed the liquid.

Step 12

Turn off the heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld.

Step 13

Fluff the rice with a fork and sprinkle the fresh parsley on top before serving.

Nutrition Facts

Serving size	(2423.0g)

Amount per serving	% Daily Value*
Calories	1778.4

Total Fat 47.5g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 405.0mg	0%
Sodium 4931.6mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 13.0g	0%
Total Sugars 21.8g
Protein 170.6g	0%

Vitamin D 42.1IU	0%
Calcium 309.1mg	0%
Iron 14.7mg	0%
Potassium 3701.6mg	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: 24.6%

Protein: 39.3%

Carbs: 36.0%