Step 1: Prepare the Chicken
Marinate the chicken: In a bowl, mix the diced chicken breast with a drizzle of olive oil, a pinch of salt, and black pepper to taste. You can also add a pinch of your favorite spices such as paprika or cayenne pepper for extra flavor. Let the chicken marinate for about 15-20 minutes while preparing the other ingredients.
Step 2: Sauté the Vegetables
Heat vegetable oil: In a large pan or pot, heat 2 tablespoons of vegetable oil over medium heat.
Cook onions: Add the finely chopped onions and sauté them for 3-4 minutes until they become soft and translucent.
Add the carrot and bell pepper: Stir in the diced carrot and bell pepper, cooking for another 5-6 minutes until the vegetables start to soften.
Stir in tomato paste: Add 50 g of tomato paste to the vegetables and mix well. Allow the tomato paste to cook with the vegetables for about 2-3 minutes to develop its flavor.
Step 3: Cook the Chicken
Add marinated chicken: Push the vegetables to the side of the pan and add the marinated chicken. Cook the chicken for 6-8 minutes, stirring occasionally, until it is golden brown on all sides and cooked through.
Step 4: Cook the Rice
Rinse the rice: Rinse 200 g of rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming sticky.
Add rice to the pan: Stir the rinsed rice into the pan with the chicken and vegetables, coating it with the tomato mixture.
Add water: Pour in enough water or chicken broth to cover the rice by about 1 inch (approximately 400-500 ml). Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes until the rice is cooked and has absorbed all the liquid.
Step 5: Add Corn and Finish the Dish
Stir in canned corn: Once the rice is cooked, stir in 100 g of canned corn and gently mix everything together. Cook for an additional 2-3 minutes to heat the corn through.
Season and garnish: Taste the dish and adjust the seasoning with salt and black pepper, if needed. If desired, garnish with freshly chopped dill for a burst of freshness.
Nutrition Facts (Per Serving)
Calories: 450 kcal
Protein: 32g
Carbohydrates: 50g
Fat: 12g
Fiber: 4g
Sugar: 5g
Sodium: 780mg
Frequently Asked Questions (FAQs)
1. Can I use a different type of meat?
Yes! While chicken breast is lean and quick to cook, you can substitute it with other proteins like chicken thighs, beef, or even tofu for a vegetarian option. Just adjust the cooking times accordingly to ensure the meat is fully cooked.
2. Can I use different vegetables?
Absolutely! This dish is very versatile. Feel free to add or substitute vegetables based on what you have on hand. Green beans, peas, or zucchini are excellent alternatives to the bell pepper and corn used in this recipe.
3. How do I prevent the rice from sticking?
To avoid sticky rice, make sure to rinse the rice under cold water before cooking to remove excess starch. Also, avoid stirring the rice too much while it’s cooking, as this can release more starch and cause it to clump.
4. Can I make this dish ahead of time?
Yes, this dish is great for meal prepping. You can make it ahead of time and store it in the fridge for up to 3 days. Reheat in a microwave or stovetop with a splash of water to prevent it from drying out.
Tips for Making the Best Chicken and Rice with Vegetables
Marinate the chicken for extra flavor: Although optional, marinating the chicken with olive oil, salt, and pepper (and additional spices if desired) before cooking helps to infuse the meat with flavor.
Don’t rush the onions: Sautéing the onions until they are soft and golden adds a lot of flavor to the base of the dish, so be patient and allow them to cook properly.
Use broth for extra flavor: Instead of water, you can use chicken or vegetable broth to cook the rice. This will add extra richness and depth of flavor to the dish.
Adjust seasoning at the end: Since the tomato paste and canned corn both contain some salt, wait until the end of cooking to taste and adjust the seasoning.
Add herbs for freshness: Fresh herbs like dill or parsley add a pop of freshness that balances the richness of the chicken and vegetables. Don’t skip this final garnish!
Storage Tips
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish to room temperature before refrigerating to avoid condensation inside the container, which could make the dish soggy.
Freezing: You can freeze this dish for up to 2 months. After cooking, allow the dish to cool completely before transferring it to a freezer-safe container or bag. To reheat, thaw in the refrigerator overnight and then warm on the stovetop or microwave.
Reheating: Reheat the dish on the stovetop with a splash of water or broth to prevent it from drying out. Alternatively, reheat in the microwave, stirring occasionally to ensure even heating.
Conclusion
Chicken and Rice with Vegetables is a wholesome, nutritious meal that’s perfect for busy weeknights or lazy weekends. The tender chicken, flavorful vegetables, and fluffy rice all come together in one pan, making it both easy to cook and clean up. The addition of tomato paste, canned corn, and fragrant herbs like dill elevate this simple dish, turning it into a meal packed with bold flavors and textures. Whether you’re feeding a family or meal prepping for the week, this dish will quickly become a favorite. Enjoy it fresh from the pan with warm bread or store it for later – either way, it’s delicious!
