Easy Chicken and Rice
This easy chicken and rice is a simple one-pot dinner made with chicken, rice, broth, and basic ingredients for an easy family meal.
Servings: 6 servings
Calories: 705kcal
Equipment
- Dutch oven or large stockpot
Ingredients
Ingredients
- 2 cups uncooked brown or white rice
- 4 1/2 cups water or chicken broth
- 1 teaspoon sea salt
- 3 tablespoons butter or coconut oil
- 3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
- 1 whole chicken cut into pieces, or chicken breasts
- 1 teaspoon salt
- Black pepper to taste
Optional Add-Ins
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup chopped bell pepper
- 1/2 to 1 cup raisins or golden raisins
- 1/2 to 1 cup chopped walnuts pecans, or almonds
- 1/2 pound mushrooms sliced
- 1 cup unsweetened crushed pineapple
Instructions
- Combine the rice, water or chicken broth, 1 teaspoon salt, butter, and parsley in a Dutch oven or large stockpot. Stir and bring to a boil.
- Pat the chicken dry and season with the remaining teaspoon of salt and black pepper.
- Place the chicken over the rice. Reduce the heat and cover tightly.
- Simmer for 45–60 minutes, or until the liquid has been absorbed, the rice is tender, and the chicken reaches 165°F.
- If using optional add-ins, sauté them separately.
- Stir the cooked add-ins into the rice before serving.
Notes
- Chicken broth gives the rice more flavor than water.
- Cooking time may vary depending on the type of chicken and rice used.
- Onion and mushrooms are especially good additions.
Nutrition
Serving: 1serving | Calories: 705kcal | Carbohydrates: 72g | Protein: 33g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 1587mg | Potassium: 752mg | Fiber: 4g | Sugar: 9g | Vitamin A: 648IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 3mg
