Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 cup long-grain or basmati rice
- 2 cups low-sodium chicken broth
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- Olive oil for sautéing
- paprika, cumin (to taste)
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken breasts and sauté until golden brown on both sides (about 5-7 minutes).
- Add chopped onions and bell peppers to the skillet. Sauté until softened, about 5 minutes.
- Stir in rinsed rice and chicken broth. Bring to a boil, reduce heat to low, cover tightly, and simmer for 18-20 minutes or until rice absorbs all liquid.
- Remove from heat but keep covered for an additional 5 minutes. Fluff with a fork before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Various
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg