Eat Without

Chicken and Rice

Source: Wellness Ways Resource Book: Taste of the World University of Illinois Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This one skillet meal makes a quick, tasty, and healthy weeknight dinner.

Makes
6 servings

Ingredients

  • 2 tablespoons vegetable oil (or cooking oil of choice)
  • 1 whole chicken, cut up, skin removed
  • 1 medium green pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 1/4 cups chicken broth, low-sodium
  • 1 bay leaf
  • salt (to taste, optional)
  • pepper (to taste, optional)
  • 1 cup rice, uncooked
  • 1 cup peas

Directions

  1. Wash hands with soap and water.
  2. In a large skillet heat oil over medium-high heat and brown chicken on both sides.
  3. Add green pepper, onion, and garlic and cook for about 5 minutes.
  4. Add tomato, chicken broth, bay leaf. Add salt & pepper to taste.
  5. Cover and cook for 20 minutes.
  6. Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
  7. Add peas, cook until hot. Remove bay leaf before serving.

Notes

Learn more about: Bell Peppers Onions Garlic Tomatoes Peas

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.