Chicken and Rice
This comforting one-pot meal combines savory chicken with fluffy rice for a cozy, gluten-free dinner option that's easy to prepare and perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs or breasts Thighs for extra juiciness
- 1 cup Long grain white rice Easiest for this recipe
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 4 cups Gluten free chicken broth Always check label
- 2 tablespoons Olive oil or butter Olive oil for dairy-free option
- 1 teaspoon Salt To taste
- 1 teaspoon Pepper To taste
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
Optional Ingredients
- 1 cup Frozen peas Add at the end
- 1 cup Chopped carrots Add with onions
- 1 cup Spinach Add at the end
- 1 cup Mushrooms Saute before adding
- 1 cup Shredded cheddar or parmesan For cheesy variant
Instructions
Preparation
- Season the chicken well with salt and pepper.
- In a pot, heat olive oil or butter over medium heat. Brown the chicken for a few minutes per side, then remove and set aside.
- In the same pot, soften the onion and garlic for about 2-3 minutes.
- Stir in the rice for 1 minute.
- Pour in the chicken broth and return the chicken to the pot.
- Cover and simmer on low until the rice is tender and the chicken reaches an internal temperature of 165°F.
Serving
- Add optional vegetables such as peas or spinach at the end of cooking.
- If desired, stir in shredded cheese until melted.
- Serve hot and enjoy!
Notes
Leftovers can be stored in airtight containers in the fridge for up to 4 days or frozen for up to 2 months. Reheat with a splash of broth or water to prevent drying out.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 2g
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