Easy One-Pot Chicken and Vegetable Rice

Ingredients

• 2/3 cup Vegetable Oil (for sautéing)
• 1 tablespoon Garlic (minced)
• 0.5 kg Chicken Breast (skinless, boneless, cut into 1‑inch cubes)
• 4 pieces Garlic Cloves (peeled, left whole for extra flavor)
• 1 cup Peas (frozen, thawed)
• 1 cup Potato (peeled and diced)
• 1 cup Carrot (peeled and diced)
• 1 cup Capsicum (Bell Pepper) (diced, any color)
• 2 cup Cabbage (shredded)
• 4 pieces Green Chilies (sliced; adjust for heat)
• to taste Salt
• 1 teaspoon Black Pepper
• 5.5 cup Water
• 4 cup Long Grain Rice (washed, soaked 20 minutes, drained)
• 1 piece Chicken Stock Cube (dissolved in water)

Instructions

1. Prepare Ingredients

   Wash and dice the potatoes, carrots, capsicum, and cabbage. Slice the green chilies, mince the garlic, and set aside the whole garlic cloves. Rinse the rice under cold water, then soak it in water for 20 minutes and drain.

   Time: PT15M

2. Sauté Garlic

   Heat the vegetable oil in the large pot over medium‑high heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to let it brown.

   Time: PT2M

3. Cook Chicken

   Add the cubed chicken breast to the pot, season with salt and black pepper, and cook for 6–7 minutes, stirring occasionally, until the pieces are lightly browned but not fully cooked through.

   Time: PT7M

4. Add Vegetables

   Stir in the diced potatoes, carrots, peas, capsicum, cabbage, green chilies, and the whole garlic cloves. Cook for 7–8 minutes, allowing the vegetables to soften slightly.

   Time: PT8M

5. Add Water and Stock

   Pour in 5.5 cups of water, crumble the chicken stock cube into the pot, and bring the mixture to a rolling boil.

   Time: PT5M

6. Add Rice

   Drain the soaked rice and add it to the boiling broth. Gently stir to distribute the rice evenly.

   Time: PT2M

7. Simmer Covered

   When the surface shows bubbles, reduce the heat to low, cover the pot with the lid, and let it simmer for 15 minutes.

   Time: PT15M

   Temperature: low

8. Rest

   Turn off the heat and let the pot sit, still covered, for an additional 5 minutes to allow the rice to finish steaming.

   Time: PT5M

9. Fluff and Serve

   Remove the lid, fluff the rice gently with a fork, taste and adjust seasoning if needed, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

5 g