Name: Chicken With Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 1 cup long-grain white rice; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 can (14 oz) diced tomatoes; 2 1/2 cups chicken broth; 1 tsp paprika; 1/2 tsp dried thyme; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Instructions

In a large skillet or Dutch oven, heat some olive oil over medium heat. Add the diced chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more olive oil if needed. Sauté the diced onion, minced garlic, and chopped red bell pepper until they are softened and fragrant, about 5 minutes.
Add the rice to the skillet and cook, stirring frequently, for about 2 minutes to lightly toast the rice.
Pour in the diced tomatoes with their juices and the chicken broth. Add the paprika, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Once the rice is cooked through, return the cooked chicken to the skillet and stir everything together. Let it heat through for a few more minutes.
Taste and adjust the seasoning if needed. You can add more salt, pepper, or herbs to suit your taste preferences.
Serve the Chicken with Rice hot, garnished with freshly chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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