Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 garlic clove minced
  • 1 ½ pound boneless skinless chicken breast (cut into 1 inch cubes)
  • 1 teaspoon oregano
  • Salt and pepper
  • 2 cups long-grain white rice (rinsed)
  • 2 large carrots (cut into small cubes)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 3 cups chicken broth
  • 2 tablespoon grated Parmesan cheese (optional)
  • Fresh parsley for serving

Instruction

  • In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds additional.
  • Add the cubed chicken, and season with oregano, salt and pepper to taste and cook until the chicken is cooked, about 5-7 minutes.
  • Add the rice and cook with the chicken to lightly toast, about 1-2 minutes. Add the vegetables you're using (carrots, corn and peas), season with salt and pepper, then pour the chicken broth on top.
  • Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
  • Fluff the rice, stir in the parmesan cheese, if using, sprinkle with fresh parsley and serve warm.