Savory Brown Rice Chicken Medley
This Savory Brown Rice Chicken Medley combines the hearty goodness of brown rice with tender chicken and a medley of vibrant vegetables. Inspired by traditional arroz con pollo, this simplified version is perfect for weeknight dinners and utilizing leftover chicken. Featuring rich flavors from spices and fresh ingredients, this easy one-pot meal is not only nutritious but also satisfying. The brown rice, cooked to perfection, provides a nutty base that complements the juicy chicken and colorful veggies, making it an instant family favorite. Perfect for serving 6, this dish is sure to impress without requiring hours in the kitchen!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
brown rice
1 cup (uncooked)
water
10 cups (for boiling)
chicken bouillon
2 teaspoons (for seasoning)
red bell pepper
1/2 (diced)
white onion
1/2 (diced)
jalapeño
1 (diced)
garlic cloves
4 (minced)
olive oil
1 tablespoon (for sautéing)
cooked chicken breasts
3 (shredded)
cooked chicken thighs
2 (shredded)
chicken broth
1 cup (for moisture)
diced tomatoes with peppers
1 (14.5 ounce) can (including juice)
cumin
2 teaspoons (for seasoning)
chili powder
1 teaspoon (for seasoning)
cayenne
1 teaspoon (for seasoning)
pinto beans
1 (14.5 ounce) can (drained and rinsed)
peas
1 (6 ounce) can (drained)
cilantro
1/4 cup (chopped, for garnish)
Instructions
1
In a large pot, bring 8 cups of water to a boil. Stir in the chicken bouillon until dissolved.
2
Add the brown rice to the boiling water, stirring briefly. Lower the heat and let it boil uncovered for 30 minutes.
3
After 30 minutes, drain the rice and return it to the pot. Cover and let it steam for an additional 15 minutes off the heat.
4
While the rice is cooking, chop the red bell pepper, white onion, jalapeño, and garlic. Set aside.
5
Use your hands to shred the cooked chicken breasts and thighs into bite-sized pieces.
6
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onions, peppers, and minced garlic, sautéing until they are soft and fragrant (about 5-7 minutes).
7
Stir in the shredded chicken, chicken broth, canned diced tomatoes (with their juice), cumin, chili powder, and cayenne. Bring to a gentle simmer for about 5 minutes until the chicken is heated through.
8
In separate small pots, warm the pinto beans and peas on low heat until heated through.
9
Drain the peas and pinto beans, then add them to the skillet with the chicken mixture.
10
Finally, gently fold in the steamed brown rice, mixing until everything is evenly combined. If the mixture appears too wet, let it simmer until the desired consistency is reached.
11
Garnish with chopped cilantro before serving hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Brown Rice Chicken Medley?
It is a nutritious one-pot meal combining hearty brown rice with tender chicken and a medley of vibrant vegetables, inspired by traditional arroz con pollo.
How many servings does this recipe make?
This recipe is designed to serve approximately 6 people.
What kind of rice is used in this recipe?
The recipe specifically calls for 1 cup of uncooked brown rice for a nutty flavor and hearty texture.
How do I cook the brown rice for this dish?
Boil 8 cups of water with chicken bouillon, add the rice for 30 minutes, drain it, and then let it steam covered for 15 minutes off the heat.
What vegetables are included in the medley?
The medley includes red bell pepper, white onion, jalapeño, garlic, pinto beans, and peas.
Can I use leftover chicken for this recipe?
Yes, this recipe is perfect for utilizing leftover cooked chicken breasts and thighs.
What parts of the chicken are recommended?
The recipe uses 3 cooked chicken breasts and 2 cooked chicken thighs for a mix of textures.
How long do I boil the brown rice?
The brown rice should boil uncovered in the bouillon water for 30 minutes.
What is the secret to perfectly cooked brown rice in this recipe?
After the initial boiling and draining, let the rice steam off the heat for an additional 15 minutes to ensure it is cooked through.
How do I prepare the peppers and onions?
Dice the red bell pepper and white onion into small pieces before sautéing them.
Is this recipe spicy?
It contains a mild heat from the jalapeño, chili powder, and cayenne pepper, which can be adjusted to your liking.
What spices are used to season the chicken?
The dish is flavored with cumin, chili powder, and cayenne for a rich, savory taste.
Do I need to drain the canned tomatoes?
No, include the juice from the 14.5-ounce can of diced tomatoes with peppers to add moisture to the mixture.
How are the pinto beans prepared?
Warm them in a separate small pot, then drain and rinse them before adding to the chicken skillet.
How are the peas prepared?
The peas should be warmed on low heat in a separate pot and then drained before being added to the medley.
Can I use fresh tomatoes instead of canned?
Yes, though canned diced tomatoes with peppers are recommended for their convenience and specific flavor.
What is the role of chicken bouillon in this recipe?
The bouillon is dissolved in the boiling water to season the brown rice while it cooks.
How long should I sauté the vegetables?
Sauté the onions, peppers, and garlic in olive oil for 5-7 minutes until they are soft and fragrant.
What should I do if the mixture is too wet after combining?
If the consistency is too wet, let the mixture simmer for a few extra minutes until it reaches your desired thickness.
What is a good garnish for this dish?
Fresh chopped cilantro is the recommended garnish to add a bright finish to the meal.
Is this a one-pot meal?
Yes, once the rice and beans are prepared, everything is combined and finished in a single large skillet or Dutch oven.
What inspired this recipe?
This recipe is a simplified version of the traditional arroz con pollo.
Can I substitute the pinto beans?
While pinto beans are suggested, you can easily substitute them with black beans or kidney beans.
How many garlic cloves are needed?
The recipe calls for 4 cloves of minced garlic.
What type of oil is best for sautéing the veggies?
The recipe recommends using 1 tablespoon of olive oil for sautéing the vegetable base.
How do I shred the chicken?
The instructions suggest using your hands to shred the cooked chicken into bite-sized pieces.
Can I use chicken broth instead of water for the rice?
Yes, substituting water and bouillon with chicken broth is a great way to add even more depth to the rice.
What should I do with the jalapeño?
Dice the jalapeño and sauté it with the other vegetables to infuse the dish with heat.
Is this recipe considered healthy?
Yes, it is a balanced and nutritious meal featuring fiber-rich grains, lean protein, and various vegetables.
How long does the chicken mixture simmer?
Bring the chicken, tomatoes, and broth mixture to a gentle simmer for about 5 minutes until everything is heated through.