Description
A delightful fusion of sweet and smoky flavors, featuring tender chicken cooked with long-grain rice and mixed vegetables, all in one pan.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- ½ cup BBQ sauce (your choice)
- ¼ cup honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup mixed vegetables (frozen or fresh)
- Chopped green onions or parsley for garnish
Instructions
- Heat a large skillet or deep pan over medium heat.
- Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Add oil to the pan and sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- Add the uncooked rice to the pan and toast for 1-2 minutes, stirring frequently.
- Pour in the chicken broth, then stir in the BBQ sauce and honey.
- Return the seared chicken to the pan, nesting it into the rice mixture.
- Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 15 minutes.
- After 15 minutes, sprinkle the mixed vegetables over the rice, cover again, and cook for 5 more minutes.
- Remove from heat and let sit for 5 minutes before fluffing the rice.
- Garnish with chopped green onions or parsley and serve hot.
Notes
Adjust sweetness and spice levels to your preference. This dish is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 9g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg