Savor the Flavors of Caribbean Chicken and Rice Tonight

Quick Caribbean Chicken and Rice, a flavorful one-pan meal perfect for busy nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Chicken

Cuisine: Caribbean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 tablespoons Olive Oil Substitute with any cooking oil or butter.
1 pound Boneless Skinless Chicken Thighs Try chicken breast or firm tofu for a vegetarian version.
to taste Salt Adjust to your taste.
to taste Black Pepper Use a different ground pepper for a spicy twist.
1 teaspoon Garlic Powder Fresh minced garlic can be a great substitute.
1 teaspoon Onion Powder Feel free to swap in fresh diced onion.
1 teaspoon Paprika Substitute with smoked paprika for a different flavor profile.
to taste Cayenne Pepper Adjust based on your spice preference.

For the Vegetables

1 Onion No substitutions necessary.
1 Red Bell Pepper Use any color bell pepper if preferred.
2 cloves Garlic Increase for a stronger garlic taste.
1 cup Frozen Peas Any frozen mixed vegetables can work as a substitute.

For the Rice Base

1 cup Long-Grain White Rice Consider quinoa or brown rice as healthier alternatives.
1 can Diced Tomatoes (canned, undrained) Fresh diced tomatoes can also be used with moisture adjustments.
2 cups Chicken Broth Vegetable broth is a good option for a vegetarian version.
1 cup Black Beans (canned, rinsed, drained) Substitute with other beans like kidney or pinto.

For Garnish and Serving

to taste Fresh Cilantro Parsley is a milder substitute.
to taste Lime Wedges Lemon wedges can serve the same purpose.

Equipment

large skillet

Method

Cooking Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for 1–2 minutes.
Add 1 pound of chicken thighs, season, and cook for 5–7 minutes until browned. Remove and set aside.
Sauté 1 chopped onion and 1 diced red bell pepper in the same skillet for 3–4 minutes, then add 2 minced garlic cloves for 1 minute.
Stir in 1 cup of rice and toast for 1–2 minutes.
Add 1 can of diced tomatoes, 2 cups of chicken broth, and 1 cup of black beans. Return the chicken, bring to a boil.
Cover and simmer on low for 20 minutes.
Add 1 cup of frozen peas, cover, and cook for an additional 5 minutes.
Remove from heat, let sit for 5 minutes, then fluff with a fork. Garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 7gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

This recipe serves about 4 people generously. Consider marinating chicken for extra flavor and adjusting cook times if using different rice types.

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