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Chicken And Long Grain Rice Recipe

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Recipe Chicken and Wild Rice Bake Recipe Baked chicken recipes easy, Baked chicken cutlets
Recipe Chicken and Wild Rice Bake Recipe Baked chicken recipes easy, Baked chicken cutlets from www.pinterest.com

Description

This chicken and long grain rice recipe is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, and the rice is fluffy and fragrant. This recipe is great for a weeknight dinner or for feeding a crowd.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil

Equipment

  • Large skillet with a lid
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the chicken breasts and cook for 5-7 minutes on each side, or until browned.
  3. Remove the chicken from the skillet and set aside.
  4. Add the onion and garlic to the skillet and cook for 2-3 minutes, or until softened.
  5. Add the rice to the skillet and stir to coat with the onion and garlic.
  6. Add the chicken broth, salt, pepper, and paprika to the skillet and stir to combine.
  7. Place the chicken breasts on top of the rice mixture.
  8. Cover the skillet with a lid and reduce the heat to low.
  9. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
  10. Remove the skillet from the heat and let sit for 5 minutes before serving.

Notes

Make sure to use long grain rice for this recipe, as other types of rice may not cook properly. You can also add additional vegetables to the skillet, such as diced bell peppers or carrots, to make this recipe even more nutritious.

Nutrition Info

  • Calories: 430
  • Protein: 35g
  • Carbohydrates: 41g
  • Fat: 13g
  • Sodium: 920mg

Recipe Tips

To make this recipe even easier, you can use pre-cut chicken breast tenders instead of whole chicken breasts. You can also use a rice cooker to cook the rice separately and then add it to the skillet with the chicken and vegetables. This recipe makes great leftovers and can be stored in the refrigerator for up to three days. Enjoy!

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