Quick Chicken and Rice
Whip up a deliciously simple Quick Chicken and Rice dish that even the busiest adults can master! With tender chicken, fluffy rice, and a splash of zesty soy sauce, this meal comes together in no time, making it perfect for a satisfying lunch. No culinary skills? No problem—just sauté, simmer, and savor the flavors!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- a little bit of cilantrooptional
- 1 cup long onion, chopped (240 ml)
- 2 cups water (480 ml)
🥩Meat & Seafood(1)
- 1 chicken breast, chopped
🥛Dairy & Eggs(1)
- 1 little bit of creamoptional
🫙Pantry Staples(2)
- 1 little bit of honeyoptional
- 1 cup washed rice (240 ml)
🧂Spices & Seasonings(1)
- generous amount of salt
🍯Sauces & Condiments(1)
- 1 little bit of mustardoptional
📦Other(2)
- lettuce and tomato salad with a little bit of lemon
- salt, paprika, chili powder, and oregano to taste
Nutrition (per serving)
Calories
278
Protein
15g
Carbs
46g
Fat
3g
👨🍳 Instructions
- 1
Start by sautéing the long onion.
- 2
Add the washed rice, double the amount of water, and a generous amount of salt.
- 3
Chop a chicken breast and season with salt, paprika, chili powder, and oregano.
- 4
Sauté the chicken with the onion.
- 5
Prepare a salad with lettuce, tomato, and a little bit of lemon.
- 6
Once everything is well cooked, add a splash of honey, a little bit of mustard, and cream, finishing with a little bit of cilantro.
💡 Pro Tips
- ✓Toast your rice in the onion fat for 2-3 minutes before adding water to develop nutty flavors through the Maillard reaction and prevent mushy grains by sealing the starch surface.technique2-3 minutes
- ✓Use a 1:2 rice-to-water ratio (1 cup rice to 2 cups water) and maintain a covered simmer at 190-210°F for exactly 18 minutes; this hydrates rice to 60-65% moisture without excess starch leaching.timing1:2 ratio, 18 minutes, 190-210°F
- ✓Cut chicken breast into 0.75-inch cubes and sear for 4-5 minutes over medium-high heat (375°F) before mixing with rice; this develops a flavorful crust while keeping interiors at 165°F internally without overcooking.technique0.75-inch cubes, 4-5 minutes, 375°F
- ✓Add honey (1 teaspoon), mustard (0.5 teaspoon), and cream (2 tablespoons) off-heat after cooking stops; this prevents honey from caramelizing uncontrollably (above 340°F) and keeps cream from curdling in residual heat.timing1 tsp honey, 0.5 tsp mustard, 2 tbsp cream, off-heat
- ✓Increase salt to 2.5-3 teaspoons for the cooking water (achieving ~1.5% salinity) since rice absorbs seasoned water directly, unlike pasta that's drained; distribute oregano and paprika between chicken searing and final finish to avoid volatile oil loss.ingredient2.5-3 tsp salt (1.5% salinity)
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Quick Chicken and Rice
Whip up a deliciously simple Quick Chicken and Rice dish that even the busiest adults can master! With tender chicken, fluffy rice, and a splash of zesty soy sauce, this meal comes together in no time, making it perfect for a satisfying lunch. No culinary skills? No problem—just sauté, simmer, and savor the flavors!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- a little bit of cilantrooptional
- 1 cup long onion, chopped (240 ml)
- 2 cups water (480 ml)
🥩Meat & Seafood(1)
- 1 chicken breast, chopped
🥛Dairy & Eggs(1)
- 1 little bit of creamoptional
🫙Pantry Staples(2)
- 1 little bit of honeyoptional
- 1 cup washed rice (240 ml)
🧂Spices & Seasonings(1)
- generous amount of salt
🍯Sauces & Condiments(1)
- 1 little bit of mustardoptional
📦Other(2)
- lettuce and tomato salad with a little bit of lemon
- salt, paprika, chili powder, and oregano to taste
Nutrition (per serving)
Calories
278
Protein
15g
Carbs
46g
Fat
3g
👨🍳 Instructions
- 1
Start by sautéing the long onion.
- 2
Add the washed rice, double the amount of water, and a generous amount of salt.
- 3
Chop a chicken breast and season with salt, paprika, chili powder, and oregano.
- 4
Sauté the chicken with the onion.
- 5
Prepare a salad with lettuce, tomato, and a little bit of lemon.
- 6
Once everything is well cooked, add a splash of honey, a little bit of mustard, and cream, finishing with a little bit of cilantro.
💡 Pro Tips
- ✓Toast your rice in the onion fat for 2-3 minutes before adding water to develop nutty flavors through the Maillard reaction and prevent mushy grains by sealing the starch surface.technique2-3 minutes
- ✓Use a 1:2 rice-to-water ratio (1 cup rice to 2 cups water) and maintain a covered simmer at 190-210°F for exactly 18 minutes; this hydrates rice to 60-65% moisture without excess starch leaching.timing1:2 ratio, 18 minutes, 190-210°F
- ✓Cut chicken breast into 0.75-inch cubes and sear for 4-5 minutes over medium-high heat (375°F) before mixing with rice; this develops a flavorful crust while keeping interiors at 165°F internally without overcooking.technique0.75-inch cubes, 4-5 minutes, 375°F
- ✓Add honey (1 teaspoon), mustard (0.5 teaspoon), and cream (2 tablespoons) off-heat after cooking stops; this prevents honey from caramelizing uncontrollably (above 340°F) and keeps cream from curdling in residual heat.timing1 tsp honey, 0.5 tsp mustard, 2 tbsp cream, off-heat
- ✓Increase salt to 2.5-3 teaspoons for the cooking water (achieving ~1.5% salinity) since rice absorbs seasoned water directly, unlike pasta that's drained; distribute oregano and paprika between chicken searing and final finish to avoid volatile oil loss.ingredient2.5-3 tsp salt (1.5% salinity)