Description
Juicy, tender chicken, fluffy jasmine rice, sweet, caramelized onions and peppers come together for a flavor packed one pan meal. Cleanup is a breeze and it’s perfect for those busy nights when you want something hearty, delicious, and fuss-free!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 cups low sodium chicken broth
- 1 cup jasmine rice, rinsed
Instructions
- Heat a large skillet or dutch oven over medium/high heat. Add the chicken, salt, pepper, garlic powder and paprika. Saute the chicken for about 5 minutes until almost cooked through.
- Add the onion, bell peppers and another pinch of salt. Cook for another 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add the tomato paste and rice and stir until the chicken and veggies are well coated.
- Pour in the broth and stir until well combined. Bring mixture to a boil then cover the pot and reduce heat to low and cook for 15 minutes. Then turn off the heat, leave it covered and let it rest for another 10 minutes.
- Remove the lid, fluff with a fork and serve hot!