One Pot Chicken and Rice Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
303 kcal
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Course
Main Course
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Cuisine
American
One Pot Chicken and Rice Recipe
Description
One Pot Chicken and Rice starts by sautéing chopped onion and minced garlic in olive oil until softened. Cubed chicken breast is then added and seasoned with Italian seasoning, salt, and black pepper before being cooked until nearly done. Adding basmati rice and cooking briefly with the chicken integrates flavors early. Frozen peas and carrots are stirred in along with soy sauce and the remaining salt, then water is added to the pot to cook the rice and chicken together.
Covered and simmered gently, the dish allows the rice to absorb liquid and flavors while the vegetables cook until tender. Once done, fluffing the rice with a fork and garnishing with fresh parsley brightens the appearance and adds freshness. The method produces a balanced meal with tender chicken, soft rice, and sweet vegetables fused by the savory soy and seasoning.
Leftovers should be stored in airtight containers and can be refrigerated for up to four days. Freezing in labeled freezer-safe bags or containers extends shelf life to two months. Thawing should be done in the refrigerator overnight before reheating either on the stove or in a microwave.
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 garlic minced, cloves
- 1 ½ pound chicken breast cut into ½-inch cubes, boneless, skinless
- 1 tablespoon Italian seasoning
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 cup basmati rice rinsed
- 1 (10-ounce bag) pea frozen
- 1 (10-ounce bag) carrot frozen
- 1 tablespoon soy sauce
- 1 ½ cups water
- parsley for serving, fresh
Instructions
- In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 more seconds.
- Add the cubed chicken, season with Italian seasoning, ½ teaspoon salt, and black pepper, and cook until the chicken is mostly cooked through, about 7 minutes.
- Add the rice and cook with the chicken for about 2 minutes. Add the peas and carrots, soy sauce and remaining ½ teaspoon salt.
- Add the water on top, mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
- Fluff the rice, sprinkle with fresh parsley and serve warm.
Notes
- Store leftovers in an airtight container for up to 4 days and reheat on the stovetop.
- For longer storage, freeze in a freezer-safe container or bag for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 303kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 606mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4537IU | 91% |
| Vitamin C | 9mg | 10% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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