One-Pot Chicken and Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 83 milligrams
- Sodium
- 708 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 33 grams
- Total: 40 min
- Active: 20 min
Ingredients
2 boneless, skinless chicken breasts (about 1 pound), cut into 1-inch pieces
1 1/2 teaspoons chili powder
Freshly ground black pepper
4 teaspoons olive oil
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 plum tomato, finely diced
1 medium zucchini, quartered lengthwise then sliced crosswise into 1/4-inch pieces
2 1/4 cups no-sodium chicken broth or water
One 6.4-ounce box Mexican style rice, such as Rice-A-Roni Mexican Style
Sliced scallions, fresh cilantro leaves and lime wedges, for serving
Directions
- Sprinkle the chicken breasts with the chili powder and several grinds of pepper. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned in spots and almost cooked through, about 4 minutes. Transfer to a bowl.
- Heat the remaining 2 teaspoons olive oil in the same skillet. Add the onions and bell peppers and cook, stirring occasionally, until crisp-tender, about 4 minutes. Add the garlic, tomatoes and zucchini and cook until the garlic is tender and fragrant, about 1 minute more. Stir in the broth, reserved chicken and the rice and seasoning packet from the box. Bring to a boil, then cover with a tight-fitting lid and reduce the heat to low. Simmer until the rice is tender, the chicken is cooked through and the liquid is almost completely absorbed, 15 to 18 minutes.
- Remove from the heat and let sit for 3 minutes to steam. Top with scallions and cilantro and serve with lime wedges for squeezing.