Prep time: 35 mins | Cook time: 35 mins | Yield: 5 servings
This is a complete meal in a pot with proteins, vegetables, and grains. A delicious meal that you can easily throw together in less than thirty-five minutes. This simple recipe is also excellent to incorporate leftovers at home. Serve this chicken and rice alongside Mediterranean salad or roasted mushrooms for a quick, filling meal perfect for everyone!
2 tbsp butter
1.5 lbs boneless, skinless chicken breasts, cut into 1” chunks
1 sweet onion, chopped
5 cloves garlic, minced
1 c. uncooked white rice
15 oz. can of diced tomatoes
2 c. chicken broth
8 oz. smoked ham, diced
3/4 c. frozen green peas
1 tsp dried thyme leaves
1 green bell pepper, diced
1/2 tsp ground cayenne
1 tsp paprika
How to make Chicken And Rice
Step 1: In a dutch oven or large pot, melt the butter over medium heat. Spread the melted butter over the bottom of the pot. Then, add the chicken and cook for about 5 minutes on all sides, stirring often. Add the ham and stir.
Step 2: To the chicken and ham in the pot, add the onion, bell pepper, and garlic. Continue to cook for a couple of minutes until the onion is translucent, stirring often. Next, add the diced tomatoes along with the liquid in the can. Pour in the chicken broth and season with thyme, paprika, and cayenne. Mix well.
Step 3: Bring everything to a boil. Put the lid on and adjust the heat to medium-low. Simmer for about 20 minutes until the rice is tender and the liquid is mostly absorbed.
Step 4: To taste, season with salt. Lastly, stir in the green beans.
The amount that calls for this recipe is for dried whole leaves and not powdered.
Feel free to adjust the cayenne depending on your preference.
Serve this dish warm, garnished with some chopped fresh parsley. Enjoy with Mediterranean salad or roasted mushrooms.
Amount Per Serving: Calories 550 (23% from fat), Total Fat 14g 22%, Saturated Fat 6g 28%, Cholesterol 148mg 49%, Sodium 840mg 35%, Net Carb 41g, Total Carb 45.5g 15%, Dietary Fiber 4.5g 17%, Sugars 8g, Protein 57g, Vitamin A 22%, Vitamin C 43%, Calcium 7%, Iron 26%