Rice with Chicken and Vegetables

Name: Rice with Chicken and Vegetables
Prep time: 20 to 30 minutes
Cook time: 35 minutes
Yield: 7 cups
Ingredients: 1 Tablespoon vegetable oil1 cup chopped onion1 pound boneless; skinless chicken breast; cut into bite-sized pieces3 cloves garlic; minced or ¾ teaspoon garlic powder2 Tablespoons minced jalapeño pepper1 ½ cups chopped bell pepper3 cups (28-oz can) diced or crushed tomatoes; including juice½ cup corn or other vegetables (fresh; frozen; or canned; drained and rinsed)1 ½ teaspoon cumin1 teaspoon chili powder¼ teaspoon salt2 cups cooked brown rice⅓ cup chopped fresh cilantro

A filling and satisfying meal of rice, veggies and chicken that is packed with flavor.

Bowls of rice with chicken and vegetables topped with cilantro.

Prep time: 20 to 30 minutes
Cook time: 35 minutes
Makes: 7 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
1 cup chopped onion
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
3 cloves garlic, minced or ¾ teaspoon garlic powder
2 Tablespoons minced jalapeño pepper
1 ½ cups chopped bell pepper
3 cups (28-oz can) diced or crushed tomatoes, including juice
½ cup corn or other vegetables (fresh, frozen, or canned, drained and rinsed)
1 ½ teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
2 cups cooked brown rice
⅓ cup chopped fresh cilantro

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large skillet, saute onion in oil over medium heat until softened, about 5 minutes. Add chicken and cook until no longer pink, about 10 minutes.
Add garlic, jalapeño pepper and bell pepper and stir until softened, about 5 minutes. Add remaining vegetables, cumin, chili powder and salt. Simmer until heated through and vegetables are cooked.
Add cooked rice (or serve over rice) and sprinkle cilantro over the top before serving.
Refrigerate leftovers within 2 hours.

Notes

Add ½ cup shredded mozzarella cheese over the top with cilantro before serving.
Use 4 cups chopped fresh tomatoes instead of canned.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

Submitted by walscaro on Sun, 01/23/2022 - 11:49

This is a new go-to recipe for our house because it is simple and flexible depending what vegetables or protein we have on hand. We have made with boneless pork loin and ground turkey.

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