Chicken and Rice
This one skillet meal makes a quick, tasty, and healthy weeknight dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (297g)
379
Calories
30g
Protein
37g
Carbs
12g
Fat
3g
Fiber
4g
Sugar
123mg
Sodium
Saturated Fat 3 g · Cholesterol 72 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons · or cooking oil of choice
chicken, cut up, skin removed
1 whole
green pepper, chopped
1 medium
onion, chopped
1
garlic cloves, minced
3
tomatoes, chopped
2
chicken broth, low-sodium
2 1/4 cups
bay leaf
1
salt
to taste, optional
pepper
to taste, optional
rice, uncooked
1 cup
peas
1 cup
Instructions
- 1
Wash hands with soap and water.
- 2
In a large skillet heat oil over medium-high heat and brown chicken on both sides.
- 3
Add green pepper, onion, and garlic and cook for about 5 minutes.
- 4
Add tomato, chicken broth, bay leaf. 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. Remove bay leaf before serving.
Source: USDA MyPlate Kitchen · Wellness Ways Resource Book: Taste of the World University of Illinois Extension Service
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