Chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious can be on your table
quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don’t have to turn on the oven!
You can prepare a salad during the cooking time and heat up some bread, or tortillas if you wish!
Ingredients
- 1 teaspoon salt, or to taste
- 1 teaspoon granulated garlic
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon ground black pepper, or to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 medium red bell pepper, chopped
- ½ medium green bell pepper, chopped
- 1 ½ cups long grain white rice, uncooked
- ½ teaspoon chili powder
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
- 2 cloves garlic, minced
- 1 (14.5 ounce) can low-sodium chicken broth
- ½ cup water
- 1 ½ cups frozen green peas, thawed
Instructions
Steps:
1. Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a
small bowl.
2. Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of
chicken thighs.
3. Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat;
cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs
in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the
pan with tongs and set aside. Keep warm.
4. Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until
the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir
until rice begins to pick up some color, 3 to 5 minutes.
5. Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid,
chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
6. Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat
to low, and cook for 20 minutes.
7. Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no
longer pink in the center and the juices run clear, about 5 more minutes. An instant-read
thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve
warm.
