This rice with vegetables and chicken recipe is a great way to enjoy all the flavors of the Mediterranean. The combination of vegetables, herbs, and spices creates a delicious dish that can be enjoyed as a main course or side dish. Serve it with a dollop of Greek yogurt or crumbled feta cheese for an extra burst of flavor.
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (14-ounce) can diced tomatoes
- 1 cup frozen peas and carrots
- 1 teaspoon salt, or to taste
- 2 cups shredded cooked chicken
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the bell pepper, cumin, paprika, and chili powder (if using). Cook for another 2 minutes.
Add the rice and stir until combined. Pour in the chicken broth and diced tomatoes and bring to a simmer. Reduce heat to low, cover the pan and let cook for 15 minutes.
Uncover the pan, add the frozen peas and carrots, salt to taste, and stir. Cover again and let cook for 10 more minutes. Uncover the pan one last time and stir in the cooked chicken.
Serve warm with a dollop of Greek yogurt or crumbled feta cheese.
