Ingredients
Chicken and Rice:
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 medium carrots, sliced
- 3 cups low-sodium chicken broth
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsweetened almond milk or milk of choice
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Chicken: In a large pot or deep skillet, heat olive oil over medium heat. Add diced chicken and cook for 5–6 minutes until lightly browned on all sides, ensuring it’s cooked through but still juicy.
- Sauté Aromatics: Stir in the finely chopped onion and cook for 2–3 minutes until softened and translucent. Add minced garlic and sauté for another 30 seconds until fragrant, being careful not to burn it.
- Add Ingredients: Add the rice, sliced carrots, chicken broth, dried thyme, salt, and black pepper to the pot. Stir everything together to combine evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 18–20 minutes, stirring occasionally to prevent sticking, until the rice is tender and the liquid has been absorbed.
- Finish: Stir in the almond milk and fresh parsley. Simmer uncovered for another 3–4 minutes to allow the mixture to become creamy. Taste and adjust seasoning with extra salt or pepper if needed. Serve warm and garnish with additional parsley if desired.
Notes
- Ensure to use long grain white rice for best texture and absorption.
- You can substitute almond milk with any milk of choice, such as oat milk or regular dairy milk if not dairy-free.
- For a spicier version, add a pinch of red pepper flakes along with the thyme.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
- To make this dish vegetarian, replace chicken with firm tofu and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Southern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
