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?
Ingredients
- 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
Instructions
- 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
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.