chicken and rice recipe

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add chicken and cook until browned on all sides.
3. Add onion and garlic and cook until softened, about 5 minutes.
4. Stir in rice and cook for 1 minute, stirring constantly.
5. Pour in chicken broth, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed.
7. Stir in frozen peas during the last 2 minutes of cooking.

Notes

• For a richer flavor, use chicken stock instead of broth.
• To prevent sticking, stir the rice occasionally while it's simmering.
• Fluff the rice with a fork before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.