Chicken and Rice Recipe

Name: Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons corn oil; 4 boneless skinless chicken breast halves, cut into chunks; 1 large red bell peppers (cut into thin strips) or 1 large green bell pepper (cut into thin strips); 1 cup onion (diced); 1 tablespoon pickled jalapeno pepper, minced; 2 cups long-grain white rice; 2 cups reduced-sodium chicken broth; 2 cups water; 14 ounces whole low-sodium tomatoes (undrained); ¼ cup green olives, sliced (optional)

Servings: persons

2 teaspoons corn oil
4 boneless skinless chicken breast halves, cut into chunks
1 large red bell peppers (cut into thin strips) or 1 large green bell pepper (cut into thin strips)
1 cup onion (diced)
1 tablespoon pickled jalapeno pepper, minced
2 cups long-grain white rice
2 cups reduced-sodium chicken broth
2 cups water
14 ounces whole low-sodium tomatoes (undrained)
¼ cup green olives, sliced (optional)

1
In a large non-stick skillet, warm corn oil over medium heat.
2
Add chicken breasts and saute until lightly browned, making sure to turn at least once, browning for about 8 minutes.
3
Transfer to a plate and keep warm.
4
Add bell pepper, onion, and jalapeno pepper to the same skillet.
5
Saute for about 5 minutes over medium heat.
6
Stir in rice and continue to saute for 1 minute more.
7
Add the broth, water, and tomatoes with liquid, making sure to break up tomatoes a bit with a spoon.
8
Return chicken breasts to the skillet.
9
Increase heat to medium-high and bring the mixture to a boil.
10
Reduce heat to low.
11
Cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
12
Stir in the sliced green olives if desired, and cover to cook for about 5 minutes more.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons corn oil, 4 boneless skinless chicken breast halves, cut into chunks, 1 large red bell peppers (cut into thin strips) or 1 large green bell pepper (cut into thin strips), 1 cup onion (diced), and more.

Yes, Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Rice

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