Chicken and Rice

This one skillet meal makes a quick, tasty, and healthy weeknight dinner.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.37/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• Low-Sodium

Tags

• one-pot
• quick
• healthy
• comfort food
• savory
• classic
• budget-friendly

Ingredients

• 2 tablespoon vegetable oil (or cooking oil of choice)
• 1 whole chicken (cut up, skin removed)
• 1 green pepper (medium, chopped)
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 2 tomatoes (chopped)
• 2.25 cup chicken broth (low-sodium)
• 1 bay leaf
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon pepper (to taste)
• 1 cup rice (uncooked)
• 1 cup peas

Instructions

1. In a large skillet heat vegetable oil over medium-high heat and brown whole chicken on both sides.
2. Add green pepper, onion, and garlic cloves and cook for about 5 minutes.
3. Add tomatoes, chicken broth, bay leaf.
4. Add salt & pepper to taste.
5. Cover and cook for 20 minutes.
6. Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
7. Add peas, cook until hot.
8. Remove bay leaf before serving.

Nutrition (per serving)

• Calories: 379
• Protein: 30.1 g
• Carbohydrates: 37.1 g
• Fat: 11.7 g
• Fiber: 2.5 g
• Sodium: 123 mg
• Saturated Fat: 2.6 g
• Sugar: 3.9 g
• Cholesterol: 72 mg