Description
A delicious and easy one-pot chicken and rice dish that is perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice (jasmine or basmati)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until fragrant (about 2 minutes).
- Add cut chicken thighs; season with salt and pepper. Cook until browned on all sides (5-7 minutes).
- Stir in long-grain rice and chicken broth. Add thyme and oregano for flavor.
- Mix in frozen vegetables. Bring to a gentle boil, then reduce heat to low.
- Cover tightly and simmer for about 20 minutes or until rice absorbs liquid.
- Remove from heat; let sit covered for an additional 5 minutes. Fluff with a fork before serving.
Notes
- This dish can be customized by adding your favorite vegetables.
- For extra flavor, you can marinate the chicken in spices before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg