Craving a comforting yet healthy meal that's quick to prepare? Look no further than this delicious recipe for Rice with Chicken and Vegetables! This one-pan wonder is packed with flavor and nutrients, making it a perfect weeknight dinner or a satisfying lunch. Forget complicated recipes and lengthy prep times; this dish is surprisingly easy to master, even for beginner cooks. We'll guide you through creating a vibrant and flavorful meal that the whole family will love, using simple, readily available ingredients. You'll discover how to perfectly cook the chicken and rice together, ensuring tender meat and fluffy grains every time.
This recipe focuses on fresh vegetables, offering a customizable experience to suit your preferences and what's in season. From bell peppers and broccoli to carrots and peas, the possibilities are endless! Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to create your own perfect bowl of Rice with Chicken and Vegetables.
Tools Needed
- Pressure cooker
- Roasting tin
Ingredients
- Potato: 1 large, cut up
- Garlic: 2 small heads, chopped
- Chicken breast: Half, cut into small pieces
- Parsley: A little, chopped
- Green onion: A little, chopped
- Red pepper: 1, chopped
- Onion: 1 small, chopped
- Carrot: 1, cut into small squares
- Rice: 1 bowl
- Saffron: 1 small spoon, grated
- Salt: To taste
- Ginger: 1 coffee spoon
- Green aloes oil: A few large spoons
- Water: 1 ½ cups
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Chop the potato, garlic, parsley, green onion, red pepper, onion, and carrot into small pieces.
- Cut the chicken breast into small pieces.
- Wash the rice with boiling water to remove bitterness.
- In a bowl, combine the rice, saffron, salt, and ginger.
Step 2. Sauté Chicken and Vegetables
- Heat the green aloes oil in a roasting tin. Add the chicken and sauté until lightly browned.
- Add the vegetables to the tin and stir-fry with the chicken.
Step 3. Combine and Cook
- Add the rice mixture to the tin, stir well to combine.
- Pour in 1 ½ cups of water.
- Transfer the mixture to a pressure cooker. Close the lid and cook for 15 minutes.
Step 4. Rest and Serve
- After 15 minutes, turn off the heat and let it sit for about an hour. Then, serve.
Read more: Lebanese Beef Spinach Stew with Peppered Rice: A Winter Delight
Tips
- You can adjust the amount of potatoes, vegetables, and spices to your liking.
- If using less rice, adjust the amount of water accordingly.
- You can substitute the green aloes oil with another cooking oil if preferred.
Nutrition
- Calories: Approximately 600-700
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 35-40g
FAQs
1. Can I use leftover cooked chicken?
Absolutely! Using leftover chicken saves time. Just make sure it's fully cooked and shredded or diced before adding it to the rice and vegetables.
2. What vegetables can I substitute?
Feel free to swap out vegetables based on your preference and what's available. Other great options include zucchini, mushrooms, corn, or green beans.
This simple yet satisfying recipe for Rice with Chicken and Vegetables is a versatile and healthy meal option perfect for any day of the week. Enjoy the delicious flavors and the ease of preparation, knowing you've created a nutritious and delicious dish for yourself and your loved ones. Bon appétit!