One Pan Chicken and Rice
One Pan Chicken and Rice
Ingredients
- 1 onion, medium-sized, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped into medium-sized pieces
- 1 green bell pepper, chopped into medium-sized pieces
- 1 zucchini, medium-sized, chopped into rounds and then quartered
- 2 carrots, medium-sized, peeled and chopped into rounds
- 2 chicken breasts, large, cut into bite-sized cubes
- 1 tablespoon cooking oil, as needed
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons tomato paste
- 4 cups water, hot, or enough to generously cover ingredients
- 1 1/2 cups uncooked rice
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Prepare all vegetables: slice the onion, mince the garlic, chop the red and green bell peppers, chop the zucchini into rounds and then quarter them, and chop the peeled carrots into rounds.
⏱️ 10 min
- 3
Cut the chicken breasts into bite-sized cubes.
⏱️ 5 min
- 4
Place a large oven-safe pan or Dutch oven on the stove over medium-high heat. Drizzle a small amount of cooking oil into the hot pan. Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 5
Add all the prepared chopped vegetables (onion, garlic, red bell pepper, green bell pepper, zucchini, and carrots) to the pan with the chicken. Stir well to combine. Season with paprika, salt, and black pepper. Stir thoroughly again and cook for 5-7 minutes until vegetables start to soften.
⏱️ 7 min
- 6
Squeeze the tomato paste into the pan and stir it into the chicken and vegetable mixture. Pour the hot water into the pan, ensuring there is enough liquid to generously cover all the chicken and vegetables. Bring the mixture to a simmer.
⏱️ 5 min
- 7
While the mixture simmers, spread the uncooked rice evenly across the bottom of a rectangular baking dish (approximately 9x13 inches).
⏱️ 2 min
- 8
Carefully pour the simmering chicken and vegetable mixture directly from the pan over the uncooked rice in the baking dish, making sure the rice is fully submerged in the liquid. If needed, add a little more hot water to ensure the rice is completely covered.
⏱️ 3 min
- 9
Cover the baking dish tightly with aluminum foil. Place the covered baking dish into the preheated oven and bake for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
⏱️ 35 min•🌡️ 375
- 10
Remove from the oven, carefully remove the foil, and let it rest for 5 minutes before serving. Fluff with a fork.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Chicken and Rice
- 1 onion, medium-sized, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped into medium-sized pieces
- 1 green bell pepper, chopped into medium-sized pieces
- 1 zucchini, medium-sized, chopped into rounds and then quartered
- 2 carrots, medium-sized, peeled and chopped into rounds
- 2 chicken breasts, large, cut into bite-sized cubes
- 1 tablespoon cooking oil, as needed
- 1 teaspoon paprika, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons tomato paste
- 4 cups water, hot, or enough to generously cover ingredients
- 1 1/2 cups uncooked rice
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Prepare all vegetables: slice the onion, mince the garlic, chop the red and green bell peppers, chop the zucchini into rounds and then quarter them, and chop the peeled carrots into rounds.
⏱️ 10 min - 3
Cut the chicken breasts into bite-sized cubes.
⏱️ 5 min - 4
Place a large oven-safe pan or Dutch oven on the stove over medium-high heat. Drizzle a small amount of cooking oil into the hot pan. Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 5
Add all the prepared chopped vegetables (onion, garlic, red bell pepper, green bell pepper, zucchini, and carrots) to the pan with the chicken. Stir well to combine. Season with paprika, salt, and black pepper. Stir thoroughly again and cook for 5-7 minutes until vegetables start to soften.
⏱️ 7 min - 6
Squeeze the tomato paste into the pan and stir it into the chicken and vegetable mixture. Pour the hot water into the pan, ensuring there is enough liquid to generously cover all the chicken and vegetables. Bring the mixture to a simmer.
⏱️ 5 min - 7
While the mixture simmers, spread the uncooked rice evenly across the bottom of a rectangular baking dish (approximately 9x13 inches).
⏱️ 2 min - 8
Carefully pour the simmering chicken and vegetable mixture directly from the pan over the uncooked rice in the baking dish, making sure the rice is fully submerged in the liquid. If needed, add a little more hot water to ensure the rice is completely covered.
⏱️ 3 min - 9
Cover the baking dish tightly with aluminum foil. Place the covered baking dish into the preheated oven and bake for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.
⏱️ 35 min•🌡️ 375 - 10
Remove from the oven, carefully remove the foil, and let it rest for 5 minutes before serving. Fluff with a fork.
⏱️ 5 min