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 uses 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.
Jump to RecipeFor 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, broccoli & 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
6
servings15
minutes45
minutesIngredients
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 it as well. (the chicken won’t cook all the way, it will cook the rest of the way when 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??) You can store in an airtight container for up to 3 days.
- Top with parmesan cheese and enjoy!
One of the best comfort meals there is!!