Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp turmeric (optional for color)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until fragrant.
- Season chicken breasts with salt, pepper, and paprika, then add to the pot. Brown for 3-4 minutes per side.
- Add rice, chicken broth, and turmeric (if using). Stir gently.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let sit for 5 minutes before fluffing rice and serving.
Notes
- For extra flavor, add a pinch of dried thyme or rosemary.
- Use a tight-fitting lid to prevent steam from escaping.
- If using chicken thighs, adjust cooking time to 25-30 minutes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg