One-Pan Chicken and Vegetable Rice
One-Pan Chicken and Vegetable Rice
Ingredients
- 2 tablespoons vegetable oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cups uncooked long-grain rice
- 2 tablespoons tomato paste
- 3 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the vegetable oil in a large, deep pan or Dutch oven over medium-high heat.
⏱️ 2 min
- 2
Add the chopped carrots to the pan and sauté for 3-4 minutes until slightly softened.
⏱️ 4 min
- 3
Add the chopped yellow onion to the pan and continue to sauté with the carrots for another 3-4 minutes until the onion is translucent.
⏱️ 4 min
- 4
Add the chicken pieces to the pan and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the chopped red and green bell peppers and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Add the uncooked long-grain rice and tomato paste to the pan. Stir well to combine all ingredients and coat the rice.
⏱️ 2 min
- 7
Pour the water into the pan, ensuring all ingredients are submerged. Season with salt, black pepper, paprika, and dried oregano.
⏱️ 1 min
- 8
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
⏱️ 20 min
- 9
Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
⏱️ 5 min
- 10
Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Chicken and Vegetable Rice
- 2 tablespoons vegetable oil
- 2 carrots, chopped
- 1 yellow onion, chopped
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 1/2 cups uncooked long-grain rice
- 2 tablespoons tomato paste
- 3 cups water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the vegetable oil in a large, deep pan or Dutch oven over medium-high heat.
⏱️ 2 min - 2
Add the chopped carrots to the pan and sauté for 3-4 minutes until slightly softened.
⏱️ 4 min - 3
Add the chopped yellow onion to the pan and continue to sauté with the carrots for another 3-4 minutes until the onion is translucent.
⏱️ 4 min - 4
Add the chicken pieces to the pan and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the chopped red and green bell peppers and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Add the uncooked long-grain rice and tomato paste to the pan. Stir well to combine all ingredients and coat the rice.
⏱️ 2 min - 7
Pour the water into the pan, ensuring all ingredients are submerged. Season with salt, black pepper, paprika, and dried oregano.
⏱️ 1 min - 8
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
⏱️ 20 min - 9
Remove the pan from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
⏱️ 5 min - 10
Garnish with fresh chopped parsley before serving.
⏱️ 1 min