One Pot Chicken and Brown Rice with Fall Vegetables
Shared by: Shannon Nourishing Days
Serving: 1
Ingredients
- 4 tablespoons butter
- 2 pounds boneless, skinless chicken pieces
- 1 onion sliced
- 1 small head of green cabbage cored and sliced
- 4 medium carrots cut into 1 1/2" pieces
- 2 cups brown rice
- 1 29 oz can whole tomatoes crushed or chopped
- 2 teaspoons dried oregano
- 1 tablespoon garlic powder
- 2 small bay leaves
- 3 cups water or broth
- 1⁄4 teaspoon red pepper flakes
- 1-2 tablespoons salt plus more as needed
Directions
Melt butter in a dutch oven over medium heat. Add chicken pieces and brown on one side. Flip and add onions, carrots, and cabbage. Saute a few minutes before adding rice. Saute a few more minutes.
Add the rest of the ingredients, stir to combine, and cover.
Bring to a simmer and then reduce heat. Simmer, covered, for 45-50 minutes or until the rice and vegetables are tender. This may vary depending on the moisture in your vegetables.
If everything is cooked at this point and there is still more liquid than you care for, simmer uncovered for an additional 5-10 minutes, stirring occasionally.
Serve alongside a fresh salad.