A flavorful and spicy one-pot rice dish with grilled chicken and an assortment of vegetables.
Ingredients
- 2 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 can diced tomatoes
- 1 cup long grain rice
- 2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme dried
- 1/2 tsp dried oregano
- Salt and pepper to taste
- parsley chopped fresh for garnish
Instructions
- Preheat grill to medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes. Slice into strips.
- In a large skillet, heat olive oil over medium heat. Add the onion, bell peppers, and garlic. Cook until vegetables are softened, about 5 minutes.
- Add the diced tomatoes, rice, chicken broth, cayenne pepper, thyme, and oregano to the skillet. Stir to combine.
- Bring mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Stir in the sliced grilled chicken. Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 8gFiber: 4g