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Prep Time15 minutes
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Cook Time45 mins
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Serv SizeYield 4-6 servings
Juicy, delicious, seasoned chicken with jasmine rice simmered in broth with carrots, green chiles, onions, bell peppers, and cauliflower.
Ingredients
Directions
One Pot Chicken and Vegetable Rice is the kind of recipe that makes weeknight cooking feel effortless. Tender chicken, fluffy rice, and colorful vegetables all bake together in one pot, soaking up smoky spices and a touch of chile heat. It’s hearty, flavorful, and cleanup couldn’t be easier—just one dish for a full meal your family will love.
Make the chicken seasoning in a small bowl, add 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 teaspoon of smoked paprika, stir until mixed.
Preheat the oven to 400°F. Lay each chicken breast flat on a cutting board and, holding it steady with your palm, carefully slice horizontally through the middle with a sharp knife to make two thinner cutlets. Heat 2 tablespoons of olive oil in a large oven‑safe pot, like a Dutch oven, over medium heat. While the pot preheats, season both sides of the chicken with the spice blend, plus salt and pepper. Sear the chicken in the pot until lightly golden on each side, then remove and set aside; it will finish cooking in a later step—no need to wipe the pan.
In the same pot, toss in 1 cup of diced carrots, 1 diced onion, and 1 diced bell pepper, and sauté for 5 minutes. Mix in 2 minced garlic cloves and let it cook for another minute.
Add one 4-ounce can of undrained green chiles, stirring until combined.
Add 1 1/2 cups of uncooked jasmine rice, stirring until combined.
Add 3 cups of chicken broth and 1 cup of cauliflower. Bring to a boil.
Nestle the chicken down into the hot broth, add any accumulated juices, cover with a lid, and bake in the oven for 30 minutes.
Done!
Enjoy!
Conclusion
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