Easy One-Dish Chicken & Rice Recipes + Veggies
These recipes offer a complete and balanced dinner option featuring tender chicken, fluffy rice, and a medley of colorful vegetables. Theyre designed for simplicity and efficiency, delivering a satisfying meal with minimal cleanup. The inherent versatility allows for diverse flavor profiles, accommodating a wide range of palates and dietary preferences.
Equipment
- Large skillet or Dutch oven (at least 12 inches in diameter)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing spoon or spatula
- Ladle (optional, for serving)
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 14.5 ounce can diced tomatoes, undrained
- 1 cup long-grain white rice rinsed
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Step 1: Saut the Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn.
- Step 2: Brown the Chicken: Add the chicken pieces to the skillet and cook until browned on all sides. The chicken does not need to be cooked through at this point.
- Step 3: Add the Vegetables: Add chopped bell peppers to the skillet and cook for 3-5 minutes, until slightly softened.
- Step 4: Combine Ingredients: Stir in diced tomatoes (with their juice), rinsed rice, chicken broth, oregano, basil, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Step 5: Simmer and Cook: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Be sure to stir occasionally to prevent sticking.
- Step 6: Rest and Garnish: Remove from heat and let stand for 5 minutes before fluffing with a fork. Garnish with fresh chopped parsley before serving.
- Optional Tips: For a spicier dish, add a pinch of cayenne pepper along with the red pepper flakes. Brown rice can be substituted for white rice, but the cooking time will need to be adjusted accordingly (it will take longer). Feel free to use any vegetables you like or have on hand, such as zucchini, corn, or peas.
Notes
Variations
Adaptability is a hallmark of this recipe. Consider the following variations:
- Ingredient Swaps:
- Protein: Substitute shrimp, tofu, sausage, or ground turkey for chicken. Adjust cooking times accordingly.
- Vegetables: Swap bell peppers for zucchini, broccoli, cauliflower, green beans, or peas. Utilize seasonal vegetables for optimal flavor.
- Rice: Replace white rice with brown rice, quinoa, or couscous for added nutrients and a different texture. Note that brown rice requires a longer cooking time.
- Liquid: Vegetable broth, bone broth, or even a can of drained diced tomatoes can be used in place of chicken broth.
- Regional Twists:
- Mediterranean: Add Kalamata olives, feta cheese, sun-dried tomatoes, and a squeeze of lemon juice. Season with oregano and basil.
- Mexican: Incorporate corn, black beans, salsa, and a sprinkle of chili powder. Top with avocado and cilantro.
- Asian: Use soy sauce, ginger, garlic, sesame oil, and a touch of honey. Add stir-fried vegetables like bok choy and snow peas.
- Indian: Saut onions and garlic with curry powder, turmeric, and garam masala. Add coconut milk for a creamier dish.
- Dietary Adjustments:
- Gluten-Free: Ensure all ingredients, including chicken broth, are certified gluten-free.
- Low-Carb: Substitute cauliflower rice for traditional rice. Increase the proportion of vegetables and lean protein.
- Vegetarian/Vegan: Replace chicken with firm tofu or chickpeas. Use vegetable broth. Ensure all seasonings and sauces are plant-based.
- Dairy-Free: Omit any dairy-based ingredients such as cheese or cream.
Serving Suggestions
One-dish chicken meals with rice and vegetables are versatile and can be served in various ways:
- Weekday Dinner: An excellent choice for quick and balanced weeknight meals.
- Meal Prep: Portion into containers for easy grab-and-go lunches throughout the week.
- Potlucks and Gatherings: Scale the recipe up for larger groups and serve as a hearty main dish.
- Garnish: Fresh herbs such as parsley, cilantro, or chives can elevate the visual appeal and flavor. A squeeze of lemon or lime juice adds brightness.
- Side Dish: A simple side salad or crusty bread complements the meal.
Storage Tips
Proper storage ensures the freshness and longevity of the dish:
- Refrigeration: Allow the meal to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, portion the meal into freezer-safe containers or bags. Ensure all air is removed to prevent freezer burn. Frozen one-dish chicken meals can last for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave, oven, or skillet. Add a splash of broth or water if the rice appears dry. Ensure the internal temperature reaches 165F (74C) before serving.
Frequently Asked Questions
- Question 1: Can this recipe be made ahead of time? Yes, the dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. Add a few extra minutes to the cooking time to ensure the chicken is cooked through.
- Question 2: How can I prevent the rice from becoming mushy? Rinsing the rice before cooking removes excess starch, which helps prevent it from becoming sticky or mushy. Also, avoid overcooking the rice by following the recommended cooking time and liquid ratio.
- Question 3: Can I use frozen vegetables? Yes, frozen vegetables can be used as a convenient alternative to fresh vegetables. Add them towards the end of the cooking process to prevent them from becoming overcooked.
- Question 4: Is it possible to make this in a slow cooker? Yes, this can be adapted for a slow cooker. Combine all ingredients, except for any delicate greens like spinach, in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the rice is tender. Stir in any greens during the last 30 minutes of cooking.