Chicken pieces browned, then simmered with long-grain white rice, carrots, and peas in seasoned broth until the rice is tender and the chicken reaches 165°F.
Long-grain white rice to liquid ratio is 1 cup rice to 2 cups broth; with 1.5 cups rice use 3 cups broth. If the rice is still firm and the liquid is gone before it is tender, add 2 to 4 tablespoons of hot water, cover, and cook 3 to 5 more minutes.
Rinsing the rice removes surface starch and helps keep the grains separate. Cut the chicken into uniform 1-inch pieces so they cook evenly with the rice.
Ingredients
Scale
Measurement units
- 1 ½ lb boneless skinless chicken thighs
- 1 ½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 medium carrots
- 1 cup frozen peas
- ½ medium yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- ½ tsp dried thyme
- ½ tsp paprika (mild, not smoked or hot)
- ½ cup shredded mozzarella cheese (for topping, optional)
Ingredients
Scale
Measurement units
- 1 ½ lb boneless skinless chicken thighs
- 1 ½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- 2 medium carrots
- 1 cup frozen peas
- ½ medium yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- ½ tsp dried thyme
- ½ tsp paprika (mild, not smoked or hot)
- ½ cup shredded mozzarella cheese (for topping, optional)
Instructions
Brown the chicken
Heat olive oil (1 tbsp) in a large deep skillet over medium-high heat.
Season 1.5 lb chicken thighs (1 ½ lb) with salt, black pepper, and paprika (½ tsp), then add to the hot skillet.
Cook the chicken, turning once, until browned on the outside, about 4 minutes; it does not need to be cooked through yet.
Transfer the chicken to a plate.
Equipment: large deep skillet with lid
Sauté the aromatics
Reduce heat to medium and add 0.5 medium yellow onion (½ medium), finely diced, and 2 cloves minced garlic (2 cloves) to the skillet.
Cook yellow onion (½ medium), stirring occasionally, until softened, about 3 minutes.
Stir in dried thyme (½ tsp) and cook for 30 seconds until fragrant.
Equipment: large deep skillet with lid
Toast the rice
Add 1.5 cups rinsed long-grain white rice (1 ½ cups) to the skillet and stir for 1 minute until the grains are coated and lightly toasted.
Equipment: large deep skillet with lid, measuring cups and spoons
Add liquid and vegetables
Pour in low-sodium chicken broth (3 cup) and scrape the bottom of the skillet with a wooden spoon.
Add 2 medium carrots (2 medium), peeled and diced, and return the browned chicken and any juices to the skillet.
Bring the mixture to a boil over medium-high heat.
Equipment: large deep skillet with lid, wooden spoon or silicone spatula, measuring cups and spoons
Simmer covered
Reduce heat to low, cover the skillet, and simmer for 15 minutes without lifting the lid.
Uncover and stir in frozen peas (1 cup).
Cover again and simmer for 5 more minutes, until the rice is tender and the liquid is absorbed.
Equipment: large deep skillet with lid
Check the chicken
Insert an instant-read thermometer into the thickest piece of chicken and confirm it reads 165°F; if not, cover and cook 2 more minutes.
Fluff the rice with a fork and season with additional salt and pepper to taste.
Equipment: instant-read thermometer
Rest and serve
Remove the skillet from heat and let it rest, covered, for 3 minutes.
Sprinkle 0.5 cup shredded mozzarella cheese over the top, if using, and serve hot.
Equipment: large deep skillet with lid
Tomorrow's Meal
Cheesy Chicken and Rice Stuffed Peppers
Leftover chicken and rice spooned into bell pepper halves, topped with cheese and baked until tender.
You'll need to pick up:
3 large bell peppers, halved and seeded1 cup shredded cheddar or Monterey Jack1/2 cup marinara or tomato sauceOlive oil
Quick overview:
- 1.Heat the oven to 375°F
- 2.Place the pepper halves cut side up in a baking dish and brush lightly with olive oil
- 3.Mix the cold chicken and rice with the marinara and half the cheese
- 4.Spoon the filling into the peppers, pressing it in gently
- 5.Cover with foil and bake 25 minutes until the peppers start to soften
- 6.Remove the foil, top with the remaining cheese, and bake 10 more minutes until bubbly
Before you cook
Cook notes
- • Long-grain white rice to liquid ratio is 1 cup rice to 2 cups broth; with 1.5 cups rice use 3 cups broth.
- • Rinsing the rice removes surface starch and helps keep the grains separate.
- • Keep the lid on during the covered simmer; lifting it releases steam and lengthens cooking time.
- • If the rice is still firm and the liquid is gone before it is tender, add 2 to 4 tablespoons of hot water, cover, and cook 3 to 5 more minutes.
- • Cut the chicken into uniform 1-inch pieces so they cook evenly with the rice.
- • Sprinkle mozzarella over the top just before serving and cover for 1 minute to melt, if using.
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