Comfort food. That’s what chicken and rice is to me. It’s warm. Hearty. Nutritious. Flavorful.

This recipe is a one pan plan, which means less dishes to do afterward (which I love). The recipe also requires a lot of what you may already have in your fridge, freezer and pantry.

When I am unsure of what to make, I make this.

For littles

I have been feeding my baby this chicken and rice since she was 7 months old. The broccoli and carrots get completely cooked so it is safe for young babies to eat.

If your baby doesn’t have experience eating meat, I would just shred the chicken up for your babies when serving.

Here is an example of how I plated it for my 11 month old.

How to:

Sauté carrots, broc & onion over medium heat for 5 minutes, add chicken and sauté until lightly browned.

Mix in parsley and garlic cloves and stir for 1 minute. Then add rice and stir to coat rice. Add broth, salt, pepper & oregano. Bring to a boil then turn the heat down to low and cover for 25 mins, stirring a couple times, until liquid is gone. Top with parm cheese and fresh parsley for garnish

Chicken & Rice

Recipe by Kinsey WilliamsCourse: Slow Cooker

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calorieskcal

Ingredients

• 1 tablespoon olive oil

• 1 tablespoon butter

• 3/4 cup chopped carrot

• 1 cup broccoli

• 1/2 cup chopped yellow onion

• 1 lb of chopped chicken breast

• 3 garlic cloves minced

• 1/4 cup chopped parsley

• 1 cup white rice (rinsed in a strainer with cold water)

• 4 cups of chicken broth

• 1 teaspoon salt

• 1 teaspoon oregano

• 1/4 teaspoon freshly cracked pepper

Directions

• Heat the olive oil and butter in a nonstick skillet over medium to high heat. Once hot, add in the carrots, broccoli and onion. Saute for 7-8 minutes until the veggies develop some color on them.
• Add in the chicken and stir for another 3 minutes until chicken has some color on them as well. (the chicken won’t cook all the way, it will cook the rest of the way when the it simmers).
• Mix in garlic and parsley and stir for 1 minute.
• Then add the rinsed rice and stir so all the rice is coated.
• Add broth, oregano, salt, pepper and stir. Bring to a boil (You may need to turn up the heat a tad for it to come to a boil).
• Turn the heat to medium low and let simmer, stirring every so often for 25-30 minutes until the rice is cooked.
• If you want to keep leftovers, make sure to put in fridge in less than an hour of cooking so it’s safe to reheat rice. (I just learned this??)
• Top with parmesan cheese and enjoy!