Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup bell peppers (chopped)
- 1 cup onions (chopped)
- 4 garlic cloves (minced)
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- 2 tbsp olive oil
- Fresh parsley (for garnish)
Instructions
- Prepare your ingredients by chopping the vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sear chicken thighs seasoned with salt and pepper until golden brown (5-7 minutes).
- Add chopped onions and minced garlic to the pot; sauté until fragrant (about 2 minutes).
- Stir in long-grain rice until coated with oil, then pour in low-sodium chicken broth and combine well.
- Bring to a boil, then reduce heat to low and cover tightly. Simmer for 20-25 minutes until rice is fluffy and liquid is absorbed.
- Remove from heat and let rest covered for 5 minutes. Fluff with a fork and garnish with freshly chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg