This is a stove-top version of my favorite dish, chicken rice. My mum has been making this for as long as I can remember and often has a big batch of it waiting for me when I fly back to Sydney. It’s packed with flavor, ready in 30 minutes, and contains three different veggies. Plus, everything is contained within a single pot...because no one likes scrubbing dishes.
Happy Sunday, friends! Yesterday for the first time in ages I put my phone away for the day and didn’t touch my computer. I love the work that I do but it was SO nice to have a day off. We spent the afternoon at a friend’s barbeque, chatting and sunning ourselves with our SF besties. It’s Fleet Week here in SF so we also got an incredible show from the Blue Angels. (I will never understand how people have the stomach for that job but they put on an awesome show nonetheless).
I’ve been riffing on this one-pot, chicken and turmeric rice recipe for a while. It’s a variation of a dish my Mum makes, and one of my favorite things in the world. We’ve eaten a lot of rice during the development process but I am pleased to say that I think I’ve got it right.
This easy recipe draws inspiration from Indian cuisine, and is wonderfully vibrant and flavorful. It’s ready in 30 minutes, and requires only one-pot, making it perfect for weeknights. It’s also gluten-free and dairy-free for those with dietary restrictions, and offers veggies, lean protein, whole grain carbs, and fat all in one delicious dish. Enjoy!
One-Pot Chicken & Turmeric Rice
2 tbsp extra virgin olive oil
1 red bell pepper
1 red onion
2 boneless, skinless chicken breasts
½ tsp garlic powder
1.5 tsp cumin
½ tsp chili powder
½ tsp turmeric (Learn about the health benefits of turmeric here)
½ tsp ground coriander
½ tsp salt
2.5 cups low sodium chicken broth
1 cup uncooked basmati brown rice
3 cups baby spinach
Thinly slice the red onion, and red pepper.
Slice the chicken breast into thin strips.
In a small bowl, mix together the garlic powder, cumin, chili powder, turmeric, coriander, and salt.
Add the olive oil, onion and pepper to a large non-stick pan. Place the pan on the stove, and turn on to medium heat.
Cook the onions and peppers until the onions are soft and translucent.
Add the chicken breast to the pan. Stir-fry until browned all over.
Add the spice mixture to the pan. Stir-fry for another minute or so, then add the rice and chicken broth to the pan.
Cover and cook the rice mixture for 25 minutes or until all the liquid has absorbed.
Add the spinach to the pan after approximately 20 minutes.
Fluff the rice with a fork, and garnish with cilantro. Serve warm.
Hungry for more? Check out more delicious, healthy dishes here.