Rice with Chicken and Vegetables
A colorful one-pan meal of tender chicken, bell peppers, and onions over fluffy rice, seasoned with herbs. Simple, satisfying, and ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 1 cup rice
- 1 yellow bell pepper
- 1 red bell pepper
- 1 onion
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp dried oregano
Instructions
- 1
Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat.
- 2
Sear chicken until golden, about 4 minutes per side. Remove and set aside.
- 3
In the same skillet, sauté onion and bell peppers until softened, about 5 minutes.
- 4
Add rice and oregano, stir to coat with oil, and toast for 2 minutes.
- 5
Pour in broth, bring to a simmer, then return chicken to the pan.
- 6
Cover and cook on low until rice is tender and chicken is cooked through, about 20 minutes.
- 7
Let rest for 5 minutes, then fluff rice and serve.
Tools you’ll need
- large skillet with lid
- cutting board
- knife
- measuring cups
- wooden spoon
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