Rice with Vegetables and Chicken is a quick and nutritious dish that combines tender chicken, flavorful mixed vegetables, and perfectly cooked rice, all simmered together in savory chicken broth. This easy one-pot meal is full of color and packed with protein, making it a great choice for busy weeknights or meal prepping.
Why You’ll Love This Recipe
- Quick and Easy: Simple to prepare and ready in under 30 minutes.
- One-Pot Meal: No need for multiple pots or pans.
- Nutritious: Packed with lean protein, vegetables, and wholesome rice.
- Customizable: Use any vegetables you have on hand.
- Family-Friendly: A dish everyone will enjoy.
Ingredients
- Rice
- Diced chicken
- Mixed vegetables (carrots, peas, corn)
- Chicken broth
- Olive oil
- Salt and pepper to taste
Variations
- Vegetarian Version: Replace the chicken with tofu or extra vegetables.
- Spicy Kick: Add a pinch of cayenne pepper or hot sauce.
- Add More Veggies: Include bell peppers, zucchini, or spinach for extra color and nutrition.
How to Make the Recipe
Step 1: Sauté the Chicken
Heat olive oil in a pan over medium heat. Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes. Season with salt and pepper.
Step 2: Cook the Rice
Add the rice to the pan with the chicken. Stir and cook for 1-2 minutes to lightly toast the rice.
Step 3: Add Broth and Vegetables
Pour in the chicken broth and add the mixed vegetables. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Step 4: Serve
Once the rice is cooked and the flavors have melded, fluff with a fork and serve.
Tips for Making the Recipe
- Use Pre-cooked Chicken: To save time, use leftover or rotisserie chicken.
- Adjust the Liquid: If the rice is too dry, add a bit more broth or water.
- Add More Flavor: Season with garlic, onion powder, or your favorite herbs.
How to Serve
This dish can be served as a main course or alongside a fresh salad. For extra richness, top with a dollop of sour cream or a sprinkle of grated cheese.
Make Ahead and Storage
Storing Leftovers
Store leftover rice with vegetables and chicken in an airtight container in the refrigerator for up to 3 days.
Freezing
This dish can also be frozen for up to 1 month. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.
Reheating
Reheat in the microwave or on the stovetop with a splash of broth or water to prevent it from drying out.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook, so you may need to adjust the cooking time and add more liquid.
2. Can I use frozen vegetables?
Yes, frozen mixed vegetables work perfectly in this recipe. Just add them directly to the pan.
3. Can I add more protein?
Absolutely! You can add beans, shrimp, or even tofu to make it a heartier dish.
4. Can I make this recipe with a rice cooker?
Yes, you can follow the same steps, but use your rice cooker instead to cook the rice with the other ingredients.
5. Can I make this ahead of time?
Yes, this dish stores well in the fridge and can be reheated for a quick meal.
6. Is this dish gluten-free?
Yes, as long as the chicken broth is gluten-free, this recipe is safe for a gluten-free diet.
7. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth is a great alternative if you’re looking for a vegetarian version.
8. How do I prevent the rice from being mushy?
Make sure to follow the cooking times and use the correct ratio of broth to rice.
9. What can I serve with this dish?
A fresh salad, sautéed greens, or roasted vegetables make great sides.
10. Can I use different types of meat?
Feel free to swap the chicken with turkey or even beef, though you may need to adjust the cooking time.
Conclusion
Rice with Vegetables and Chicken is a wholesome, easy-to-make meal that’s perfect for busy weeknights. With simple ingredients, you can create a flavorful, nutritious dish that the whole family will love. Whether you make it for a quick dinner or meal prep, this dish is sure to become a staple in your recipe rotation.
Print
Rice with Vegetables and Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy and flavorful Rice with Vegetables and Chicken is a perfect one-pan meal. The tender chicken, vibrant mixed vegetables, and fluffy rice come together in a savory chicken broth for a comforting and satisfying dish that’s perfect for any weeknight dinner.
Ingredients
- 1 cup of rice
- 1 cup of diced chicken
- 1 cup of mixed vegetables (carrots, peas, corn)
- 2 cups of chicken broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add the diced chicken to the pan and cook until browned and cooked through, about 5-7 minutes.
- Add the mixed vegetables to the pan and sauté for another 2-3 minutes until they begin to soften.
- Stir in the rice, chicken broth, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pan. Let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Serve hot and enjoy!
Notes
- You can swap the mixed vegetables with your favorite fresh or frozen vegetables like bell peppers, zucchini, or broccoli.
- For extra flavor, add a pinch of garlic powder, onion powder, or your favorite herbs (such as thyme or rosemary).
- You can also top this dish with a sprinkle of grated cheese or fresh herbs for an added touch.
- Prep Time: 5 minutes
- Cook Time: 25 minutes