No Peek Chicken and Rice Recipe
Learn how to cook the "No Peek Chicken and Rice" recipe in just 45 minutes. Ingredients and step-by-step. Let's try?
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Resting Time 5 minutes mins
Course Main Course
Cuisine American
- 1 tbsp Olive oil
- 1 Onion (diced)
- 2 Cloves garlic (minced)
- 1 pound Boneless, skinless chicken breasts
- 1 cup Long-grain rice
- 2 cups Chicken broth
- 1 can Diced tomatoes, undrained (14.5 ounces)
- 1 teaspoon Dried thyme
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the chicken and cook until browned, about 5 minutes.
Add the rice, chicken broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil.
Reduce the heat to low and cover. Simmer for 20 minutes or until the rice is tender and the chicken is cooked through.
Remove from the heat and let sit for 5 minutes. Serve. If using a slow cooker, set it to the appropriate time and temperature.
Enjoy!
Notes:
- If you like your rice to be moister, you can add ½ cup of chicken broth.
- Feel free to substitute another type of rice in this recipe. Just be sure to adjust the cooking time accordingly.
- This recipe can easily be doubled to feed a larger crowd. Simply use a larger pot and cook for the same amount of time.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keyword No Peek Chicken and Rice Easy Recipe