Skip to main content

Rice with Chicken and Vegetables

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

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. 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.
  4. 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.
  5. Add cooked rice (or serve over rice) and sprinkle cilantro over the top before serving.
  6. 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

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.

You might also like...

Recipes A to Z (without photos)

Pico de Gallo
Small bowl of diced tomato-based salsa.

Pico de Gallo

This salsa combines the fresh flavors of veggies, herbs and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Pickled Cabbage Slaw
Shallow bowl of pickled cabbage and sliced vegetables.

Pickled Cabbage Slaw

Enjoy with pupusas, tacos, quesadillas or grilled fish.
Prepare:
30 minutes
Makes:
6 cups
Black-Eyed Peas and Quinoa Salad
Bowl of Black-Eyed Peas and Quinoa Salad.

Black-Eyed Peas and Quinoa Salad

Enjoy this main dish or side salad that is full of flavor, color, texture and nutrients.
Prepare:
10 minutes
Makes:
7 cups
No-Knead Whole-Wheat Bread
slices of bread from a rustic loaf

No-Knead Whole-Wheat Bread

This recipe uses a long rise time instead of kneading to make a whole-grain bread with nice texture and flavor.
Prepare:
20 minutes + 13 hours rising
Cook:
50 minutes
Makes:
20 pieces
Beef Barley Soup
Two bowls are filled with a hearty soup made with vegetables, ground beef and barley.

Beef Barley Soup

One pot meal combining barley, veggies and a flavorful broth!
Prepare:
15 minutes
Cook:
45 minutes
Makes:
14 Cups
Hummus (with tahini)
Hummus garnished with parsley served with carrot sticks, celery and radishes.

Hummus (with tahini)

Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Prepare:
5 minutes
Makes:
1 Cup