Chicken And Rice Recipe
If you want a meal that’s easy, filling, and hits all the right cozy notes, chicken and rice is where it’s at.
This dish feels like a warm hug on a plate, simple ingredients, packed with flavor, and perfect for any night you want something reliable and delicious.
Let me show you how to make it your new go-to!
Why You’ll Love This Chicken and Rice
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One-pot wonder with minimal cleanup
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Super comforting and satisfying
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Flavorful chicken with tender, fluffy rice
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Easy to customize with veggies and spices you like
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Perfect for meal prep or quick dinners
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Kid-friendly and great for family meals
Ingredients You’ll Need
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1 ½ pounds chicken thighs or breasts (boneless, skinless)
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1 ½ cups long-grain white rice
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3 cups chicken broth (low sodium preferred)
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 bell pepper, diced (any color)
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1 cup frozen peas or mixed veggies
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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1 teaspoon dried thyme or oregano
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Salt and pepper to taste
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Fresh parsley or cilantro for garnish (optional)
How to Make Chicken and Rice
Step 1: Heat olive oil in a large skillet or pot over medium heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook until browned on both sides (about 5-7 minutes). Remove chicken and set aside.
Step 2: In the same pot, add onion, garlic, and bell pepper. Cook for about 3-4 minutes until softened and fragrant.
Step 3: Stir in the rice and cook for 1-2 minutes to toast it lightly.
Step 4: Pour in the chicken broth, add the thyme or oregano, and stir well.
Step 5: Nestle the chicken pieces back into the pot on top of the rice. Bring everything to a gentle boil.
Step 6: Cover the pot, reduce heat to low, and simmer for 18-20 minutes or until the rice is tender and the chicken is cooked through. Avoid lifting the lid too much!
Step 7: In the last 5 minutes of cooking, add the frozen peas or mixed veggies on top, cover again, and let them steam.
Step 8: Once done, fluff the rice gently with a fork, garnish with fresh parsley or cilantro, and serve warm.
Storage Options
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Fridge: Keep leftovers in an airtight container for up to 3-4 days.
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Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
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Reheat: Warm on the stovetop or microwave until heated through.
Variations and Substitutions
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Swap chicken thighs for chicken breasts or even turkey.
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Use brown rice instead of white, but the cooking time will increase.
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Add mushrooms, carrots, or zucchini for extra veggies.
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Spice it up with cayenne pepper or chili flakes if you like heat.
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For a creamier version, stir in a bit of cream or coconut milk at the end.
Mistakes to Avoid & How to Perfect the Recipe
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Don’t skip toasting the rice—it adds depth of flavor.
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Keep the heat low when simmering to avoid burning the rice.
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Don’t remove the lid while cooking—you need that steam!
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Use good-quality chicken broth for the best flavor.
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Season well, but adjust salt after cooking to avoid over-salting.
FAQs
Q: Can I use instant rice?
A: You can, but the cooking method and timing will be different—follow package instructions.
Q: What if I want a vegetarian version?
A: Swap chicken broth for vegetable broth and use tofu or chickpeas instead of chicken.
Q: Can I make this in a slow cooker?
A: Yes! Brown the chicken first, then add all ingredients to the slow cooker and cook on low for 3-4 hours.
Q: How do I keep the chicken juicy?
A: Use thighs instead of breasts for more moisture, and don’t overcook.
Q: Is this dish good for meal prep?
A: Absolutely! It reheats well and tastes great after a day or two.
Q: Can I add cheese?
A: Sure! Stir in some shredded cheese at the end for a creamy twist.
Q: What sides go well with this dish?
A: A fresh salad, steamed veggies, or garlic bread work perfectly.
Conclusion
There you have it—a simple, satisfying chicken and rice recipe that’s perfect for any night. It’s easy to make, easy to love, and feels like a little celebration in your kitchen. Try it out and tell me how it turned out! Share your tweaks or favorite add-ons in the comments.
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Chicken And Rice
A comforting chicken and rice dish with tender chicken, fluffy rice, and veggies cooked all in one pot. Ready in about 40 minutes, this recipe is perfect for quick dinners or batch cooking.
Ingredients
- 1 ½ pounds chicken thighs or breasts (boneless, skinless)
- 1 ½ cups long-grain white rice
- 3 cups chicken broth (low sodium preferred)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup frozen peas or mixed veggies
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or oregano
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
Step 1: Heat olive oil in a large skillet or pot over medium heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook until browned on both sides (about 5-7 minutes). Remove chicken and set aside.
Step 2: In the same pot, add onion, garlic, and bell pepper. Cook for about 3-4 minutes until softened and fragrant.
Step 3: Stir in the rice and cook for 1-2 minutes to toast it lightly.
Step 4: Pour in the chicken broth, add the thyme or oregano, and stir well.
Step 5: Nestle the chicken pieces back into the pot on top of the rice. Bring everything to a gentle boil.
Step 6: Cover the pot, reduce heat to low, and simmer for 18-20 minutes or until the rice is tender and the chicken is cooked through. Avoid lifting the lid too much!
Step 7: In the last 5 minutes of cooking, add the frozen peas or mixed veggies on top, cover again, and let them steam.
Step 8: Once done, fluff the rice gently with a fork, garnish with fresh parsley or cilantro, and serve warm.
Notes
Nutrition Information
Yield 4Amount Per Serving Calories About 450 calories per serving
