One Pot Chicken and Rice packed with bell peppers, tomato, ginger & spices | Low FODMAP + Dairy Free
Ingredients
2 breast
Chicken breast, boneless, skinless
(large breasts, cut in half)
1/4 tsp
Sea Salt
1/4 tsp
Black pepper
1 3/4 tsp
Cumin
(ground; divided)
1 3/4 tsp
Paprika
(divided)
1 tbsp
Avocado oil
(or cooking oil of choice)
1 medium pepper(s)
Green bell pepper
(chopped)
1 medium pepper(s)
Red bell pepper
(chopped)
1 large
Tomato
(chopped)
1 tbsp minced
Ginger root
(fresh)
1 tsp
Turmeric, powder
1 cup
Brown rice, medium-grain, dry
2 cup
Bone broth, Organic
(chicken; without onions or garlic)
6 cup
Spinach
(fresh)
4 sprig
Cilantro (coriander)
(for garnish; optional)
Instructions
Place the chicken breast halves between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt, pepper, 1 teaspoon cumin, and 1 teaspoon paprika.
Melt the oil in a large skillet over medium-high heat. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set it aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
Add the chopped bell peppers, tomato, and ginger to the same skillet and saute for a few minutes to soften. Add the remaining 3/4 teaspoons of cumin and paprika, along with the turmeric powder to the skillet. Mix the spices into the vegetables to coat.
Stir in the uncooked rice and mix until the rice is coated with both spice and vegetables.
Pour the stock into the skillet, this should cover the rice mixture completely. Carefully add the chicken back into the skillet, over the rice mixture, and cover with a fitted lid. Simmer over medium-low heat for 20 minutes until the liquid is almost absorbed.
After 20 minutes, stir the spinach into the pot, cover, and cook until the liquid is fully absorbed and the spinach is wilted.
