Chicken and Rice

  • Prep 20 mins
  • Total 55 mins
  • Easy
  • Serves 6

Make this easy and delicious Chicken and Rice for dinner tonight! In less than an hour you can have juicy chicken cooked with veggies and tender rice. Your family will love this weeknight hit!

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  • 6 boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons minced garlic
  • 1 medium white onion, diced
  • 1 red bell pepper, sliced into strips
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup uncooked short-grain white rice
  • 1 teaspoon ground turmeric
  • 2 1/2 cups chicken stock
  • 12 ounce bag frozen mixed vegetables (e.g. carrots, corn, peas)
  • 3 tablespoons chopped flat-leaf parsley (optional, for garnish)
  • Kosher salt and freshly ground black pepper
  • Step 1

    Pat chicken dry and season with kosher salt & black pepper. Preheat oven to 375ºF. 

  • Step 2

    Heat Ninja 3Qt Pan on medium-high for 5 minutes. Sear chicken for 6-8 minutes, flipping half-way through. Remove from pan and set aside. 

  • Step 3

    If the chicken did not render any fat, add 2 tablespoons of canola oil to sauté vegetables. Add onion, peppers, and garlic to pan. Cook, stirring frequently, until onions and peppers soften, about 3-5 minutes. 

  • Step 4

    Add riceground turmeric, 2 teaspoons of kosher salt and ½ teaspoon of black pepper. Toast for 5 minutes, stirring continuously.  

  • Step 5

    Slowly add chicken stock and frozen vegetables. Stir to incorporate.

  • Step 6

    Return chicken to pan, presentation side up, and allow liquid to come to a slight boil. 

  • Step 7

    Transfer pan to preheated oven without the lid. Cook until rice is tender and chicken is cooked through, about 30 minutes.

  • Step 8

    Remove pan from oven and allow to cool slightly. Fluff rice with fork, garnish with parsley, and serve.