Storing instructions:

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Make-ahead instructions:

I would recommend making this recipe prior to serving as you want the vegetables to stay fresh. This shouldn't be a problem as it is only a 30-minute recipe!

Can this recipe be frozen?

Let the dish come to room temperature, then place in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the microwave for 2 to 2 1/2 minutes until just piping hot.

Variations of this One Pot Chicken and Rice With Spring Veggies to try:

You could add in any other vegetable you'd like! Play around with some broccoli, bell peppers, green beans, mushrooms and more.

One Pot Chicken and Rice with Spring Veggies

Name: One Pot Chicken and Rice with Spring Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 teaspoons extra-virgin olive oil; 2 teaspoons unsalted butter; 1 shallot, finely chopped; ½ cup finely diced red pepper, optional; 1 teaspoon dry thyme; 1 pound boneless skinless chicken breast, cut into bite-sized cubes; 2 ½ cups reduced-sodium chicken broth or home-made chicken stock; 2 cups quick cooking brown rice; ½ teaspoon salt; 2 ounces cream cheese; ½ bunch asparagus, trimmed and cut into small pieces; 1 cup shelled peas, or frozen and thawed; 1 cup snap peas, cut in half; ¼ cup shredded Parmesan, plus more for serving; 2 tablespoons chopped chives; 2 teaspoons chopped tarragon

Description

One Pot Chicken and Rice with Spring Veggies, ready in 30 minutes and naturally gluten-free.

Ingredients

Units Scale

2 teaspoons extra-virgin olive oil
2 teaspoons unsalted butter
1 shallot, finely chopped
1/2 cup finely diced red pepper, optional
1 teaspoon dry thyme
1 pound boneless skinless chicken breast, cut into bite-sized cubes
2 1/2 cups reduced-sodium chicken broth or home-made chicken stock
2 cups quick cooking brown rice
1/2 teaspoon salt
2 ounces cream cheese
1/2 bunch asparagus, trimmed and cut into small pieces
1 cup shelled peas, or frozen and thawed
1 cup snap peas, cut in half
1/4 cup shredded Parmesan, plus more for serving
2 tablespoons chopped chives
2 teaspoons chopped tarragon

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Instructions

Heat oil and butter in a large skillet or straight-sided sauté pan over medium-high heat until the butter is melted but not browning. Add the shallot, red pepper and thyme and cook, stirring often until the vegetables start to soften, 1 to 3 minutes. Add chicken, and cook, stirring occasionally until the chicken is no longer pink, 4 to 6 minutes.
Add broth, brown rice and salt, and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low to maintain a simmer, and cook until the rice has absorbed most of the broth, about 5 minutes.
Remove lid and increase to high. Stir in cream cheese until melted. Add asparagus, peas and snap peas on top. Make sure mixture comes back to a simmer, then cover, reduce heat to medium-low and let cook 3 minutes. Remove from the heat, without removing lid and let sit 3 to 4 minutes or until the rice absorbs the liquid and fully softens.
Before serving stir the vegetables, ¼ cup Parmesan, chives and tarragon (or chervil) into the rice to combine. Serve with additional Parmesan if desired.

Notes

Cooking Tip: You can use fresh shelled peas or frozen and thawed. Both work great. Trader Joe’s has shelled fresh peas, and they were so easy to use in this.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: main course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 1/3 cup
Calories: 264
Fat: 11 g
Carbohydrates: 23 g
Fiber: 4 g
Protein: 21 g