- 1 lb chicken breast, cubed
- 1 small onion, diced
- 2 cups rice, uncooked
- 4 cups water
- 2 cups frozen mixed vegetables
- 1 Tbsp olive oil
- salt, to taste
- black pepper, to taste
- 1 tsp turmeric spice, optional, I use it mostly for color
In a large skillet, heat olive oil over medium high heat. Add chicken and fry for 2-3 minutes.
Then add finely chopped onion and continue frying until the onion is soft and chicken is no longer pink.
Add in 2 cups of rice and stir well, then add 4 cups of cold water. Season with salt, pepper, and turmeric spice, if desired.
Bring water to a boil then reduce the heat and continue cooking over medium-low heat for 10 minutes, stirring occasionally.
Stir in the frozen vegetables, close the lid, and cook on low heat for 20 minutes until vegetables are tender and rice is fully cooked.
Tip #1: To make this dish more flavorful, marinade your chicken pieces in a soy sauce 15 minutes before cooking. Then continue as directed.
Tip #2: If you cook for less than 4 people, cut the ingredient amount in half.
Calories: 569kcal | Carbohydrates: 89g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 192mg | Potassium: 772mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4656IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 2mg