Chicken and Rice
Quick yet tasty Chicken And Rice recipe featuring perfectly seasoned rice, tender chicken, a variety of veggies, and the delightful addition of melty Monterey Jack cheese.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts cubed
- 2 small yellow onions, thinly sliced
- 1 small bell pepper, diced
- 3 sprigs fresh thyme leaves, or 1½ teaspoons dried thyme
- salt and fresh ground black pepper, to taste
- 3 cloves garlic, minced
- 1¼ cups low sodium chicken broth, or water
- 1½ cups uncooked instant rice, you could use white rice or brown rice
- ½ cup light sour cream, you can also use plain yogurt
- 1 large tomato, diced
- ½ teaspoon sweet paprika
- 1 cup reduced fat shredded monterey jack cheese
- 2 green onions, sliced
- chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large 12-inch cast iron skillet or nonstick skillet over medium-high heat.
- Add cubed chicken pieces to the heated oil and cook until browned on all sides, about 3 minutes.
- Add onions and peppers. Season with salt, pepper, and fresh thyme leaves. Continue to cook, stirring occasionally, until vegetables are tender, about 5 to 6 minutes.
- Stir in the garlic and cook for 20 seconds. Add water, rice, and sour cream; stir until well blended and bring the mixture to a boil.
- Add tomatoes and season with paprika.
- Lower heat to a simmer, cover the pan, and continue to cook for about 7 minutes, or until rice is tender.
- Remove from heat; sprinkle the shredded cheese over the top, cover, and let stand for 3 to 5 minutes or until the cheese is melted.
- Taste the dish for salt and pepper and adjust accordingly.
- Optionally, for a browned, crusty top, you can pop the skillet under the broiler for a couple of minutes before serving.
- Garnish with green onions and parsley, and serve.
Notes
- Cut the chicken into even-sized pieces for even cooking.
- Avoid overcrowding the pan when browning the chicken to prevent it from becoming rubbery and dry.
- Use a larger nonstick skillet for this recipe.
- Experiment with various veggies like mushrooms, zucchini, or broccoli.
- Substitute the chicken with pork, beef, or ground meats.
- Try different cheeses like feta, goat, cheddar, or pepper Jack, or omit cheese altogether.
- Store leftovers in an airtight container and keep them in the fridge for up to 4 days or in the freezer for 2 to 3 months.
Nutrition
Calories: 322kcal | Carbohydrates: 25g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 242mg | Potassium: 539mg | Fiber: 2g | Sugar: 3g | Vitamin A: 997IU | Vitamin C: 25mg | Calcium: 149mg | Iron: 2mg
