Name: Recipes Rice Chicken Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Global
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 cup long-grain white rice; 1 ½ cups chicken broth; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, sliced; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Instructions

In a large skillet or pan, heat olive oil over medium heat. Add diced chicken and season with salt, pepper, paprika, and dried thyme. Cook until chicken is browned on all sides, about 5-7 minutes.
Push the chicken to one side of the skillet and add the chopped onion and minced garlic. Sauté until fragrant, about 2 minutes.
Add the white rice to the skillet and toast it for 1-2 minutes, stirring to coat the rice with the flavorful chicken and onion mixture.
Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the skillet with a lid and let it cook for 15 minutes, or until the rice is almost tender.
Stir in the diced red and yellow bell peppers and sliced zucchini. Cover and continue to cook for an additional 5-7 minutes, or until the vegetables are tender and the rice is fully cooked.
Once the rice is cooked through and the veggies are tender, give everything a final stir to combine all the flavors.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving.

Ingredients

Instructions

Nutrition Facts

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