One-Pot Chicken, Veggie, Rice
I love having food cooked and ready to go but one thing I don’t love is all the dishes that build up when making a meal!! If I had unlimited money then I’d probably hire someone to clean up after me. They don’t call me Messy Jessie for nothing…
This meal takes care of a lot of the mess. There’s only one pot, one pan, a cutting board, a knife, and some small measuring instruments. I’ll take it. This dish is extremely flavorful and tastes AMAZING reheated. You can double the recipe if you have a lot of hungry eaters in the family or if you don’t want to cook anything for the week.
- 1.5-2 pounds boneless skinless chicken breasts chopped into 1-inch chunks
- 8 ounces bacon
- 1 sweet onion chopped
- 1 green bell pepper diced
- 5 cloves garlic minced
- 15 ounce can diced tomatoes
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup frozen green peas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- salt/pepper to taste
- Heat butter in a dutch oven or large pot over medium heat, spreading the olive oil over the bottom of the pot. Add chicken and sauté until cooked on all sides, about 5 minutes, stirring occasionally.
- In a separate pan, cook bacon. (or can cook it in advance!)
- Once the bacon is cooked through, take out of the pan, put on a plate with paper towel to cool.
- Add onion, bell pepper, and garlic to pot with the chicken. Cook until the onion turns translucent. Stir occasionally.
- Chop the bacon into small chunks.
- Add diced tomatoes (including liquid), bacon chunks, dry rice, chicken broth, thyme, paprika, and cayenne. Stir well.
- Bring to a boil. Cover and reduce heat to medium-low. Let simmer until the rice is tender and most of the liquid is absorbed, about 20-30 minutes.
- Stir in frozen green peas and let sit for a few minutes. Season with salt and pepper to taste.
- THIS IS SO GOOD!