Chicken with Rice

This is a basic meal made in one pot from a cut-up chicken and uncooked rice, simmered together with aromatic vegetables and chicken broth. A variety of ingredients can be added, such as sausage or seafood, which will make it resemble jambalaya or paella.

Serves: 6Hands-on: 35 minutesTotal: 55 minutesDifficulty: Medium

Serves: 6


  • 3 boneless, skinless chicken breasts, cubed
  • ½ cup olive oil
  • 1 large onion, peeled and diced
  • 1 cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • 5 cloves garlic, peeled and minced
  • 1 Tbsp. turmeric
  • 3 cups white long-grain rice, uncooked
  • 4 cups chicken broth
  • 2 bay leaves
  • ¾ cup chopped scallions
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper


  • Over medium-high heat, brown chicken in oil in a large pot. Remove chicken and set aside.
  • Add onion, peppers, garlic, and turmeric to the pot, and sauté until onions are translucent.
  • Add rice and cook for 5 minutes, stirring occasionally. Add chicken broth, browned chicken, and bay leaves. Stir to combine, bring mixture to a simmer over medium heat, and cover pot with a lid.
  • Simmer 20 minutes or until rice is cooked.
  • Remove bay leaves. Top with scallions and season with salt and pepper.