Stove-Top Chicken And Rice
A hearty one-pan dish featuring tender chicken, flavorful tomato sauce, stewed tomatoes, beans, and nutritious brown rice, perfect for quick weeknight dinners or family meals.
Ingredients
Instructions
- In a large skillet or pot, place the chicken breast halves and cook over medium heat until browned on both sides, about 5 minutes per side.
- Add the tomato sauce, water, and stewed tomatoes to the skillet, stirring to combine.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for about 15 minutes, or until the chicken is cooked through.
- Add the drained kidney beans and uncooked brown rice to the skillet, stirring well.
- Cover and cook for an additional 10-15 minutes, or until the rice is tender and the liquid is absorbed.
- Serve hot, garnished with your favorite toppings if desired.
Tips & Substitutions
For enhanced flavor, consider marinating the chicken in lime juice and spices before cooking. If you don't have kidney beans, black beans or pinto beans can be used as substitutes. Additionally, feel free to add some corn or bell peppers for extra vegetables, making this dish even more reminiscent of Mexican recipes.
Serving Suggestions
Serve the chicken and rice hot, garnished with fresh cilantro, diced avocado, or a squeeze of lime for added freshness. This dish pairs beautifully with a side of simple green salad or tortilla chips. For a complete meal, consider serving it alongside Chicken Enchiladas(Great For Leftover Turkey Or Chicken).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, adding a splash of water if needed to prevent sticking. This dish also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Stove-Top Chicken And Rice contains roughly 178 calories, with 8g protein, 33g carbohydrates, and 1g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2019mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of instant rice?
Yes, you can use brown rice, but you'll need to adjust the cooking time. Brown rice typically requires more liquid and a longer cooking time, approximately 40-45 minutes. Make sure to check the liquid levels and adjust accordingly to ensure the rice cooks properly.
Is this dish spicy?
This recipe is not inherently spicy, but the use of Mexican-style stewed tomatoes can add a mild kick. If you prefer it spicier, consider adding jalapeños or a pinch of cayenne pepper to the skillet while cooking.
Can I make this dish vegetarian?
Absolutely! To make it vegetarian, simply replace the chicken with extra vegetables like zucchini or mushrooms and use vegetable broth instead of water. You can also increase the amount of beans or add chickpeas for protein.
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).