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This simple chicken and rice with garden vegetables is incredibly easy and so tasty. This one pot meal is a great for those busy weekday evenings without compromising on flavor. If you’re looking for a quick, cozy, delicious meal to make tonight, look no further!
Wholesome. Simple. Delicious.
I ended up making this dish when I had an abundance of carrots in the garden that needed to be used and was short on time. Speaking of the garden… I have so much growing! Finally. Here in Northern Nevada, we always have that late cold snap that sneaks up and kills off some of our hard earned work. This year, I had to replant pumpkin and zucchini at least twice after an abnormally cold June.
I’m always so excited to get my hands in the dirt and grow things after the bitter months of winter. Despite the many times I have failed, or watched something die to an inevitable cold snap, I keep trying. Thats the beauty of growing a garden, the rewards are worth all the hard work and disappointments if you don’t give up.
Often time life can be a lot like gardening. So much can come against growth and living in complete fullness. But what happens when we choose to not give up is a beautiful harvest that is grown in the soil of hope. And hope is a powerful force.
What I love about this meal is that its easy, healthy and cooks all in one dish! Around here its rare to have a home cooked meal with minimal clean up. Thats definitely a win win in my book.
So lets get to all the delicious details!
You start by preparing and slicing all your vegetables. If you have anything growing in your garden or even some produce in the refrigerator that needs to be used, this recipe is very forgiving! So change around what you like and don’t like.
After you slice all your vegetables, sear the chicken until brown on all sides.
After your chicken is seared, you cook the vegetables until they begin to soften. Lastly you add the rice and remaining ingredients and cook everything together until the rice is tender and the chicken is cooked through. Super easy. My kind of quick dinner!
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Simple Chicken & Rice with Garden Vegetables
Ingredients
- 3 tablespoons olive oil
- 4-6 boneless, skinless chicken thighs
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 5 tri color carrots, peeled and cut into bite sized rounds (regular or baby carrots work fine too)
- 3 stalks celery, diced
- 1 large onion, chopped
- 4 cups chicken broth
- 1 cup long grain white rice, rinsed
- ¼ cup dry white wine
Instructions
- Heat the olive oil over medium high heat in a large saucepan;Season the chicken liberally with salt, pepper and garlic powder. ;Sear the chicken on both sides until browned, about 3 minutes per side. Set aside. (don't worry about the chicken cooking through, it will cook again later).
- To the same pan, add the diced carrots, celery, and onion. Cook for 5 minutes or until the veggies begin to soften. Add the oregano, thyme, ½ teaspoon garlic powder, paprika and salt and pepper to taste.
- Stir in the uncooked rice. Mix well. Cook for 3 minutes until rice begins to 'toast';Add the chicken broth and white wine to the rice. Add the chicken thighs back to the pan;Cover the pan and bring the liquid to a boil. Once at a boil, turn the heat down to a simmer and cook until the liquid is absorbed, the rice is tender and the chicken is cooked through, about 15-20 minutes. Fluff the rice. If needed, add salt and pepper to taste. Enjoy!
This recipe is hearty and wonderful on a cold winter’s night. It’s easy snd I love that it all cooks in one pan. Everyone loved it!