One pot chicken and rice

Who doesn’t love a one pot dinner? Or really, who doesn’t love only having one pot to clean after dinner? Truthfully I cooked this in one large skillet, not a pot, but don’t hold that against me.

This chicken and rice is simple and delicious. Have a nice relaxing drink on hand to have while the rice simmers and you are ready for a great night. This keeps very well for leftovers the next day or two, so feel free to double this recipe. You can also add a bit of saffron if that is something you keep in your kitchen, it’s not necessary for a delicious dish, but it does add great flavor so feel free to try it both ways.

Total cooking time: One hour, with plenty of time to relax while the rice cooks

Servings: Four servings

Ingredients needed for this well-balanced plate:

CHICKEN AND RICE

• 1 Pound of chicken breast
• 1 Medium onion
• 1 Bell pepper (preferable yellow or orange)
• 2 Cloves garlic
• 2 Tbsp. olive oil
• 1 Cup chicken broth
• 1 ¼ Cup water
• 1 Cup of wild rice, dry
• 1 Tsp. garlic powder
• Ground pepper to taste

GRILLED PINEAPPLE

• Pineapple

Steps to cook the chicken and rice:

Step One: Chop up your onion and bell pepper, mince your garlic, and add it into your pot (or large skillet) with the olive oil. Turn the stove to a medium low heat and cook for about 10 minutes until the onions are translucent.

Step Two: Cut the chicken up into bite sizes pieces and add them into the pot or skillet with some ground pepper. I like to move the peppers and onions to the side when I do this. Cook until the chicken is no longer showing pink, about 10 minutes.

Step Three: Add the rice, chicken broth, water, and garlic powder. Cover, reduce heat to low, and cook for 40 minutes or until all the liquid is absorbed. Optional – Add 2 ounces of cream cheese if you like a creamy chicken and rice – I served mine without this but added it in for Jason’s serving, both were delicious.

Step Four: Serve your chicken and rice with the sides of your choice. I recommend a slice of grilled pineapple and ½ an avocado. Yum!

Steps to cook the grilled pineapple:

If you would like this with some grilled pineapple, then cook the pineapple during step tree while the rice is cooking.

Step One: Set a skillet to preheat over a medium high heat for 5 minutes. I used case iron but non stick would also work.

Step Two: Cut your pineapple into strips or rings, whatever you prefer, just make them about ½ inch thick.

Step Three: Spray your skillet with non stick spray or coat with a touch of butter. Add the pineapple and let it cook for about 2 minutes on each side.

Nutrition information for this dish:

This nutrition information is based off of 1/4 of the chicken and rice mixture without the cream cheese. If you decide to add that in, just add the nutrition info info your daily total.

Total Calories: 370

Protein: 32g     Carbohydrates: 36g     Total Fat: 10g

Fiber: 3g     Total Sugar: 2g

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