Classic Rice and Chicken Bowl
This classic rice and chicken bowl is the perfect balance of protein and carbs, making it an ideal dinner choice. It's a comforting dish that brings together well-seasoned chicken and perfectly cooked rice, providing a satisfying meal. Enjoy this nourishing bowl during Spring or any time of the year.
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken broth, low-sodium
- 1 1/2 pounds boneless chicken thighs, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons soy sauce
- 1 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Method
- Rinse the rice under cold water until the water runs clear. Set aside.
- In a large pot, bring the chicken broth to a boil. Add the rinsed rice, cover, and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and liquid is absorbed.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Add the chicken pieces to the skillet, cooking until they are browned on all sides, roughly 6-8 minutes.
- Stir in the diced bell pepper, soy sauce, paprika, salt, and black pepper. Cook for another 5-7 minutes, until the bell pepper is tender and the chicken is fully cooked.
- Fluff the cooked rice with a fork and serve in bowls. Top each bowl with the chicken mixture, and garnish with fresh parsley.