One Pan Mediterranean Chicken and Rice
Spiced chicken and rice cooked in one skillet with onion, garlic, peas, and warm Mediterranean spices.
Ingredients
Main Ingredients
- 1 cup long grain rice rinsed and soaked in water for 30 minutes
- 2 tsp olive oil
- 1 onion finely chopped
- 1 tsp garlic finely chopped
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp ground turmeric
- 1 tsp salt
- 1 tsp black pepper
- 2 ¼ cup low-sodium chicken broth
- 1 bay leaf
- 1 1 inch cinnamon stick
- 2 tsp lemon juice
- ½ cup frozen peas
Instructions
Cooking
- Drain the soaked rice well.
- Heat the oil in a large lidded skillet over medium heat. Cook the onion until translucent, then add the garlic and cook for 1 minute.
- Stir in the oregano, thyme, cumin, garlic powder, paprika, turmeric, salt, and pepper and cook for 1 minute.
- Add the chicken and brown it on all sides.
- Pour in the broth and bring to a gentle simmer. Add the rice, bay leaf, cinnamon stick, and lemon juice and stir well.
- Cover and cook on low for about 20 minutes, until the rice is tender and the chicken reaches 165 degrees F.
- Stir in the peas, cover, and cook for 5 more minutes. Remove the bay leaf and cinnamon stick, fluff, and serve.
Notes
Nutrition is an estimate. Chicken must reach 165 degrees F. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165 degrees F.