Chicken and rice is an excellent, simple recipe that is considered bland and easily tolerated, yet nutrient-dense and easy to dress up. What I love about this recipe is its versatility: you can adjust the type of rice to add more or less fiber, and you can easily pair it with plant foods like steamed peas, broccoli, carrots, or even a fresh salad like kachumbari (tomato and onion salad).
One element I’ve added to this version is cooking the rice in homemade broth, which enhances flavor while increasing protein and overall nutrient density. This dish can also be made ahead and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months, making it a convenient option for future meals. If you’re not up for preparing this from scratch, you can opt for our convenient version using rotisserie chicken for a similarly nourishing result with less effort.
Chicken & Rice (From Scratch)
A simple, comforting chicken and rice dish that’s nourishing, easy to digest, and versatile enough to customize with different grains and vegetables.
Ingredients
- Water
- 1 whole chicken (4-5 lb)
- 3 stalks celery, roughly chopped
- 3 carrots, roughly chopped
- 1 onion, quartered
- 1 lemon, quartered
- 2 bay leaves
- 3 cups rice – white, long grain, basmati, or brown
- Salt + pepper to taste
Directions
Directions
- In a large pot, combine the chicken with the celery, carrots, onion, lemon, and bay leaves.
- Fill the pot with water until it covers the chicken.
- Bring the water to a boil, then reduce to a simmer for about 60-90 minutes until the chicken is tender and cooked to an internal temperature of 165 degrees Fahrenheit.
- Remove chicken, let cool, then debone and chop/shred the meat as desired, store in the refrigerator for now. Return the carcass to the broth and continue to simmer for another 2-3 hours.
- Use a fine mesh strainer to remove the solids from the liquid, and discard the bones and vegetables.
- Combine uncooked rice with 4.5 cups of the broth, and bring the mixture to a boil over high heat.
- Once a roiling boil has been reached, cover and reduce the heat to low.
- Simmer for 18-20 minutes until the liquid is absorbed.
- Once cooked, remove the rice from the heat and let it rest covered for 10 minutes.
- Fluff the rice, then add the chicken back to the rice.
- Return the pot to a low heat to warm up the chicken and rice together. Mix in salt and pepper to taste.
- Consider adding a plant source, such as steamed vegetables or a raw vegetable salad mix, to complement your meal.
