Chicken Bell Pepper Rice is a quick and easy, simple ingredient dinner that’s colorful and moist thanks to those bright and delicious bell peppers!
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This dish was a hit in my house growing up. Why would it be? It’s so simple. But, something about how moist and simple it was just really worked. And I must say it’s pretty crazy how much flavor you can get from bell peppers!
Bell peppers are more than just bright colors and crunch!
Did you know in one bell pepper you get more Vitamin C than in an orange….253% of your daily value in ONE!!! I’m amazed every time I think about that because we should basically drink bell pepper juice or eat them exclusively for immunity! You know what else they’re packed with, Vitamin A! 75% of your daily value in just one! Anyway, I’ll calm down, but they’re so good for you, which is also what makes this dish great!
On to technique…
I’m really bad at telling you exactly how to cook rice with the perfect water measurement every time. Some people rinse, some soak, some do neither. When I try to follow “perfect recipes,” somehow it still doesn’t always work. That’s why using your eye to make sure there’s just enough water to cover the rice is usually a safe way to go. I prefer my rice a tad mushy, so I add a touch more water. If you add a bit too little, you can just add some more and keep cooking.
I know baked chicken dinners can some times seem easier, but this stove top version is just as easy and really yummy! If you want to add onions or other veggies, feel free! It’s a flexible dish that I’m sure would taste great either way! Plus, while you’re at it, try our One Pot Sweet Rice & Chicken, Chicken with Raisins & Rice and One Pot Chicken with Mushroom Rice!
This moist and colorful chicken dish is easy and simple in its ingredients, but has a lot of fresh flavor! It's the perfect weeknight meal!
- 1/2 pound chicken
- 4 tablespoons olive oil, divided
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 bell peppers, chopped (red, yellow & orange for color)
- 7 cloves garlic, pressed
- 1 cup rice
In a large pot over medium-high heat, add 2 tablespoons olive oil. Allow to heat up for a min, then add chicken. Cook about 5 min, turning over half way through until golden.
Add 1/2 cup water, salt and pepper. Cover with lid, bring the heat to low and allow to stew while you press the garlic and chop the bell peppers.
In a medium-large skillet over medium-high heat, add 2 tablespoons olive oil and garlic. Cook for 1-2 min until fragrant but not brown.
Add pepper to the garlic and cook for 5-7 min until slightly tender.
Add the oil, garlic and peppers on top of the chicken. Top with 1 cup of rice.
Add some more water (I added 1 cup bc I soaked my rice), just enough to come right above the rice, just grazing the top. Then add some more salt to taste, about 1/2-1 teaspoon.
Once it begins to simmer, cover and cook on low for about 15-20 min. Once slightly cooled, top the pot with a plate and flip to serve.
Rice is always tricky because some people soak and some do not. So, the best way to do it is to cover the rice just enough to reach the top of it. If it ends up needing more water, you can always add a little.
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