One Pot Wonder: Chicken, Capsicum & Brown Rice
2016-11-18- Servings : 4-6
- Prep Time : 10m
- Cook Time : 1m
- Ready In : 1m
Chicken, Capsicum & Brown Rice
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A one-pot wonder (and allergy friendly) – this chicken, capsicum and brown rice family meal only needs 10 minutes prep then you get to leave the oven to do the rest.
Fussy Eating Tip: To modify the recipe for older babies, toddlers or children who don’t like spoon-fed meals, finely chop the onions, red capsicum and chicken and once cooked, roll the mixture into small balls, crumb with breadcrumbs and shallow fry.
More One-Pot Wonders
- Simple vegetable curry for kids
- Peanut crusted chicken with broccolini
- Baked chicken and veggie rice
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Ingredients
- 2 tbsp olive oil
- 2 red onion, thinly sliced
- 1 large or 2 small red capsicums, thinly sliced
- 500g chicken breast or thight, trimmed and choppped into 2cm pieces
- 1 1/2 cups brown rice, rinsed
- 1 tsp sweet paprika
- 400g can no added salt chopped tomatoes
- 2 cups reduced salt chicken stock
- 2 cups water
- 3/4 cup of frozen peas
Method
Step 1
Preheat the oven to 200 degrees Celsius. -
Step 2
Heat the oil in a flameproof casserole dish over medium heat. Add the onion and capsicum and cook, stirring for 3-4 minutes or until softened. Add the chicken and rice and cook, stirring until the chicken has browned. -
Step 3
Stir through the paprika then add the tomatoes, chicken stock and water. Bring to the boil then cover with a tight fitting lid and cook in the oven for 1 hour or until the liquid has been absorbed and the rice is tender. -
Step 4
Stir through the peas, cover and leave to stand for 5 minutes. Serve. -
Step 5
Storage: keep leftover rice in the fridge for 1-2 days or in the freezer for 1-2 months. -
Recipe Comments
Average Member Rating
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