Chicken and Rice
Makes:
6 servings
This one skillet meal makes a quick, tasty, and healthy weeknight dinner.
Ingredients
- 2 tablespoons vegetable oil (or cooking oil of choice)
- 1 whole chicken, cut up, skin removed
- 1 medium green pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 2 1/4 cups chicken broth, low-sodium
- 1 bay leaf
- salt (to taste, optional)
- pepper (to taste, optional)
- 1 cup rice, uncooked
- 1 cup peas
Directions
- Wash hands with soap and water.
- In a large skillet heat oil over medium-high heat and brown chicken on both sides.
- Add green pepper, onion, and garlic and cook for about 5 minutes.
- Add tomato, chicken broth, bay leaf. Add salt & pepper to taste.
- Cover and cook for 20 minutes.
- Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
- Add peas, cook until hot. Remove bay leaf before serving.
Notes
Learn more about:
Wellness Ways Resource Book: Taste of the World
University of Illinois Extension Service
