Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup long-grain rice (basmati or jasmine)
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion and bell pepper until soft (about 5 minutes).
- Add minced garlic and cook for another minute.
- Season the boneless chicken thighs with salt, pepper, paprika, and cumin. Add to the pot and brown on both sides (about 4 minutes per side).
- Stir in rinsed rice until coated in juices.
- Pour in chicken broth and bring to a gentle boil. Reduce heat to low and cover. Simmer for 10 minutes.
- Add frozen peas directly into the pot without thawing. Cover and cook for another 10 minutes until liquid evaporates.
- Remove from heat and let sit covered for 5 minutes before fluffing with a fork. Garnish with fresh parsley.
Notes
- Feel free to swap out vegetables based on your preferences; zucchini or carrots work well too.
- For added flavor, incorporate spices such as turmeric or Italian seasoning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 245g)
- Calories: 370
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg