One-Skillet Chicken and Rice

This balanced, one-skillet meal provides lean protein from skinless chicken and essential fiber from vegetables, making it a wholesome and easy weeknight dinner.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 tablespoons vegetable oil · 220 kcal in the whole recipe
• 1 whole chicken, skin removed and cut into pieces · 1163 kcal in the whole recipe
• 1 medium green pepper, chopped · 24 kcal in the whole recipe
• 1 onion, chopped · 53 kcal in the whole recipe
• 3 garlic cloves, minced · 4 kcal in the whole recipe
• 2 tomatoes, chopped · 20 kcal in the whole recipe
• 2 1/4 cups low-sodium chicken broth · 29 kcal in the whole recipe
• 1 bay leaf
• salt to taste (optional)
• pepper to taste (optional)
• 1 cup uncooked rice · 649 kcal in the whole recipe
• 1 cup peas · 112 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large skillet over medium-high heat and brown the chicken pieces on both sides.

   

2. Stir in the chopped green pepper, onion, and garlic, and cook for about 5 minutes until softened.

   

3. Add the chopped tomatoes, chicken broth, bay leaf, salt, and pepper. Cover and cook for 20 minutes.

   

4. Stir in the uncooked rice, cover, and simmer on low heat for 20 to 30 minutes, or until the liquid is absorbed and the chicken is tender.

   

5. Fold in the peas and cook for 2 to 3 minutes until heated through. Remove the bay leaf before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.