Chicken and Rice with Veggies

I saw this easy chicken and rice with veggies recipe in my Cooking Light magazine and decided to make it immediately. This one-pot chicken and rice recipe was quick and simple to make, with little cleanup. The chicken turned out juicy and tender, while the rice was so flavorful with all the mushrooms, carrots, green beans, and garlic. I loved the flavor that the salty cheese gave the whole dish. This chicken and rice dish was a huge hit with my entire family and paired nicely with a simple salad and some crusty bread.

Chicken and Rice with Veggies

Ingredients:

• 2 tbsp olive oil, divided
• 6 boneless, skinless chicken thighs
• Sea salt and freshly cracked pepper, to taste
• ½ yellow onion, diced
• 1 large carrot, peeled and diced
• 4 oz cremini mushrooms, sliced
• 4 oz shitake mushrooms, sliced
• 4 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of white long-grain rice
• 1 tsp chicken bouillon granules
• 1 large handful of green beans, trimmed and cut in half

Serving:

• Parmesan or Asiago cheese, shaved
• Fresh parsley, chopped

How to Make Chicken and Rice with Veggies:

Preheat the oven to 350 degrees.

Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat.

Season the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place the chicken in the hot Dutch oven and cook for 3 minutes or until golden brown.

Flip the chicken over, let it sit for 30 seconds, then remove from the pan and place on a plate with a foil tent.  Side Note: It will finish cooking in the oven.

Add the remaining tablespoon of oil to the Dutch oven, and add the mushrooms, onions, and carrot. Cook, stirring often, for 3 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the chicken broth, rice, bouillon granules, sea salt, and freshly cracked pepper to taste.

Add the chicken thighs (and their juices) back to the pan. Cover with a lid and place into the oven to bake for 15 minutes.

After 15 minutes, add the green beans to the top of the dish, replace the lid, and continue baking for an additional 10-15 minutes, or until the chicken is cooked through and the rice is done.

Serve with shaved Parmesan cheese and the remaining fresh parsley. Enjoy.