This easy one-pot chicken and rice is a crowd-pleasing dinner. It's got carrots, peppers, onions, garlic, and peas. It packs lots of flavors and it's a meal that everyone loves. Best of all, this family-friendly dish is gluten-free and ready in a snap!
In a large cast-iron, Dutch oven or a saucepan, heat the 3 tablespoons oil over medium-high heat. Add 1 chopped onion, 1 large sliced carrot, and 1 chopped bell pepper, and 1 minced garlic clove. Sauté until vegetables begin to soften, about 3-4 minutes.
Add 1 pound boneless, skinless chicken thighs cut into 1-inch pieces and brown until the meat is no longer pink, about 5 minutes. Deglaze the pot with 1 cup crushed tomatoes and 1 ½ cup chicken stock or broth. Add 1 cup frozen peas and 1 cup uncooked rice; season with salt and pepper to taste.
Cover and cook on low heat, stirring occasionally until rice is cooked through, 10-12 minutes (add more stock or water, if necessary, to finish cooking the rice).
Finally, sprinkle with fresh parsley leaves before serving.
Some people have texture issues with different vegetables or have other aversions (I, for one, hate carrots). You can help by grating the carrots and onions and otherwise use the vegetables you know they like.
If you're out of chicken stock or broth, use beef or vegetable instead. Another good substitute is a good quality bouillon dissolved in water.
Feel free to add your own herbs and spices. We kept it simple.