One Pot Chicken and Rice with Peas and Carrots

Ingredients

  • 4 Boneless, Skinless Chicken Breasts or 6 chicken thighs, cut into bite-size pieces
  • 2 tbsp Vegetable Oil
  • 1 Onion medium, chopped
  • ¼ tsp Red Pepper Flakes
  • 4 Garlic cloves, minced
  • 2 Cup Long Grain White Rice
  • 4 Cup Chicken Broth
  • 10 oz Frozen Peas and Carrots steamable package, thawed
  • 1 Cup Shredded Cheese
  • Salt and Pepper to taste

Instructions

  1. 1Pat the chicken dry with paper towels, then season with salt and pepper.
  2. 2Heat oil in a large dutch oven over medium high heat, until just smoking. Add the chicken and cook until golden.
  3. 3Remove chicken from the pot, leaving the fat in the pot.
  4. 4Add the onion, red pepper flakes, and ½ tsp. salt to the fat in the pot and place over medium heat. Cook, scraping up any brown bits, until the onion is softened, about 5 minutes.
  5. 5Stir in the garlic, and cook until fragrant, about 15 seconds.
  6. 6Stir in the rice and cook until the edges turn translucent, about 3 minutes.
  7. 7Stir in the broth and bring to a simmer.
  8. 8Return the chicken to the pot. Cover, and reduce the heat to low and cook until the rice is done, about 20 minutes.
  9. 9Add the peas and carrots (if using steamable package, thaw in microwave first).
  10. 10Stir into the rice and chicken.
  11. 11Stir in the shredded cheese and let melt for a minute.
  12. 12Serve.