Easy Chicken and Rice

Gluten Free
Health score
23%
Easy Chicken and Rice
30 min.
6
408kcal

Suggestions


Are you looking for a quick and delicious meal that the whole family will love? Look no further than this Easy Chicken and Rice recipe! Perfectly gluten-free and ready in just 30 minutes, this dish is not only a time-saver but also a flavor powerhouse. With tender rotisserie chicken, vibrant bell peppers, and earthy mushrooms, every bite is a delightful combination of textures and tastes.

This recipe is designed for busy weeknights when you want something satisfying without spending hours in the kitchen. The use of regular long-grain white rice ensures a fluffy base that soaks up the rich tomato pasta sauce and savory chicken broth, creating a comforting and hearty meal. Plus, the addition of fresh green onions and parsley adds a burst of color and freshness that elevates the dish.

With 408 calories per serving, this meal is not only nutritious but also balanced, featuring a great mix of protein, healthy fats, and carbohydrates. Whether you're serving it for lunch, dinner, or as a main course, this Easy Chicken and Rice is sure to become a staple in your household. So grab your frying pan and get ready to whip up a dish that will impress your family and friends alike!

Ingredients

  • cup rice long-grain white uncooked
  • 2.3 cups water 
  • tablespoons olive oil 
  • oz mushrooms fresh sliced ( 3 cups)
  • small bell pepper red yellow cut into bite-size strips ( 2 cups)
  • medium spring onion with tops, finely chopped (1/2 cup)
  • cloves garlic finely chopped
  • cup pasta sauce 
  • 0.5 cup chicken broth (from 32-oz carton)
  • cups rotisserie chicken cut shredded (from 2-lb chicken)
  • oz parmesan shredded
  • tablespoons parsley fresh chopped

Equipment

  • frying pan

Directions

  1. Cook rice in water as directed on package.
  2. Meanwhile, in deep 12-inch skillet, heat oil over medium-high heat. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender.
  3. Remove from heat until rice is cooked.
  4. Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot.
  5. Sprinkle with remaining 1/2 cup cheese and the parsley.

Nutrition Facts

Calories408kcal
Protein32.24%
Fat36.28%
Carbs31.48%

Properties

Glycemic Index
43.2
Glycemic Load
16.44
Inflammation Score
-7
Nutrition Score
17.267826220264%

Flavonoids

Apigenin
4.31mg
Luteolin
0.28mg
Kaempferol
0.31mg
Myricetin
0.38mg
Quercetin
2.42mg

Nutrients percent of daily need

Calories:408.29kcal
20.41%
Fat:16.6g
25.54%
Saturated Fat:5.57g
34.8%
Carbohydrates:32.41g
10.8%
Net Carbohydrates:30.18g
10.97%
Sugar:2.99g
3.32%
Cholesterol:88.95mg
29.65%
Sodium:855.66mg
37.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.19g
66.39%
Vitamin K:78.53µg
74.79%
Vitamin C:55.8mg
67.64%
Calcium:265.34mg
26.53%
Manganese:0.5mg
24.94%
Phosphorus:227.71mg
22.77%
Selenium:13.16µg
18.79%
Vitamin B2:0.29mg
17.28%
Copper:0.31mg
15.43%
Vitamin A:742.15IU
14.84%
Vitamin B3:2.72mg
13.59%
Potassium:422.48mg
12.07%
Vitamin B5:1.17mg
11.65%
Vitamin B6:0.22mg
11.06%
Vitamin E:1.47mg
9.82%
Folate:36.19µg
9.05%
Fiber:2.23g
8.92%
Zinc:1.32mg
8.82%
Iron:1.58mg
8.79%
Magnesium:34.97mg
8.74%
Vitamin B1:0.1mg
6.41%
Vitamin B12:0.25µg
4.1%
Vitamin D:0.17µg
1.13%