Chicken and Brown Rice
Ingredients
- 2 tbsp. olive oil
- 2 1/2 to 3-pounds boneless, skinless chicken breasts, halved crosswise
- Coarse salt and ground pepper, to taste
- 1 medium onion, chopped
- 4 cloves garlic, smashed
- 1 cup long-grain brown rice
- 4 plum tomatoes, diced
- 1 12-ounce jar roasted red peppers, drained and sliced into 1/2-inch strips
- 1 10-ounce package frozen green peas, thawed
- Lemon wedges, for serving, optional
Instructions
- Heat oil in a large straight-sided skillet over medium heat.
- Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper; cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
- Add onion, garlic, 1 teaspoon salt and 1/4 teaspoon pepper to skillet; cook, stirring frequently, until onion is softened, 3 to 5 minutes.
- Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture.
- Bring to a boil; reduce heat; cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes; if any liquid remains in skillet, remove lid and simmer until evaporated.
- Sprinkle peas over contents of skillet; cover, and remove from heat; set aside until peas are heated through, about 10 minutes.
- Serve with lemon wedges, if desired.
Notes
To save some time later, cover the brown rice with water, in the morning, and let it soak all day; this will reduce the cooking time by about 20 minutes.
Whether packed in oil or water, roasted peppers should be drained well before using.