Chicken And Brown Rice
Hearty chicken and brown rice dish infused with tomatoes, basil, and vegetables, perfect for comforting family dinners or wholesome weekday meals.
Ingredients
Instructions
- In a 6-quart Dutch oven, over medium heat, add vegetable oil and brown the chicken on both sides.
- Remove the chicken from the pan and set aside.
- In the same pan, sauté chopped onion and minced garlic until fragrant.
- Add the raw brown rice and cook, stirring, for 2 minutes.
- Return the chicken to the pan.
- Add chicken broth, stewed tomatoes, water, basil leaves, and chopped green pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 40 minutes or until rice and chicken are cooked through.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in herbs and spices before browning. You can substitute brown rice with quinoa or white rice, but adjust cooking times accordingly. Adding a splash of lemon juice before serving can brighten the dish. For extra protein, toss in some cooked beans or lentils. This recipe is versatile and can easily be adapted to your taste.
Serving Suggestions
Serve this hearty chicken and brown rice dish with a side of steamed vegetables or a fresh salad for a balanced meal. It pairs beautifully with Lemon Chicken And Rice for a delightful twist. For added flavor, consider garnishing with fresh herbs like parsley or cilantro. This dish also makes for great meal prep, providing satisfying leftovers throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and add a splash of water to maintain moisture. Cover and heat in short intervals, stirring occasionally, until heated through. You can also reheat on the stovetop over low heat, adding a bit of broth if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Brown Rice contains roughly 496 calories, with 5g protein, 35g carbohydrates, and 39g fat. It is an excellent source of vitamin A (62% of the Daily Value) and vitamin C (34% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 531mg per serving (23% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it first to ensure even cooking. If using frozen chicken pieces, increase the cooking time slightly and ensure they reach an internal temperature of 165°F. This ensures the chicken is fully cooked and safe to eat.
What can I substitute for chicken broth?
If you don't have chicken broth, vegetable broth or even water can be used as a substitute. For a richer flavor, consider using homemade broth or adding bouillon cubes to water. This will still provide a delicious base for the rice and chicken.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or red pepper flakes when sautéing the onions and garlic. You can also serve it with hot sauce on the side for those who enjoy extra spice. Adjust based on your heat preference for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).