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Chicken with White Rice, Broccoli, Carrots, and Peas Recipe

John Lee

Why It's a Winner
“This dish cooks up together in one roasting pan that goes from stovetop to oven, old-school casserole-style. Take your kids to the farmers market and let them pick what veggies to use.”

MAKES 2 TO 4 ADULT SERVINGS OR 6 TO 8 KID SERVINGS
Preheat oven to 375°F. In a small roasting pan, heat 2 Tbsp olive oil over medium heat on the stovetop until shimmering. Add 2 boneless, skinless chicken-breast halves (about 4 oz each) and cook, turning once, until browned, 7 to 10 minutes. Add 1 cup broccoli florets, 2 carrots, 1 small onion, cut into rings, 1/2 cup sugar snap peas, and 1/2 cup frozen peas and cook until the vegetables are bright in color, 3 to 5 minutes. Transfer the chicken and vegetables to a plate and set aside. Melt 1 Tbsp butter in the same pan. Stir in 1 1/2 cups rice. Add 3 cups chicken stock and bring to a boil over medium-high heat. Arrange the chicken and vegetables on top and transfer to the oven. Bake, uncovered, until the rice has absorbed the liquid, 30 to 40 minutes. For the really little guys, roughly chop their portions, then pulse in a food processor until coarsely or finely chopped.

Plus:
 Tyler Florence's Peach Rice Pudding Recipe
 Tyler Florence's Barbecue Turkey Meatloaf Cupcakes

Reprinted from Start Fresh by Tyler Florence. Copyright (c) 2011 by Tyler Florence. By permission of Rodale, Inc.

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