Name: Easy One-Pan Chicken, Veggies and Rice
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: Two 8.5- to 8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice; 1 tablespoon grapeseed or canola oil; 8 ounces fresh green beans, trimmed and halved on the diagonal; 1 large white onion, thinly sliced; 1 large red bell pepper, thinly sliced; Kosher salt; 3/4 cup low-sodium chicken broth; 10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken); 3/4 teaspoon Moroccan spice blend (ras el hanout) or ground cinnamon; 1/4 cup fresh flat-leaf parsley leaves; 3 tablespoons toasted pine nuts

Directions

Prepare the rice according to package directions. Set aside.
Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
Transfer to a platter, sprinkle with the parsley and pine nuts and serve.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

On Tonight

Easy One-Pan Chicken, Veggies and Rice

Categories:

More from:

Related Pages