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Easy Cheap Chicken and Rice Recipe with Spring Vegetables

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A quick, budget-friendly, and wholesome chicken and rice dish with fresh spring vegetables, perfect for busy weeknights or casual family dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 1 cup fresh or frozen peas
  • 1 cup asparagus tips, trimmed and cut into 1-inch pieces
  • 1/2 cup baby carrots, sliced thinly
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • 2 cups low-sodium chicken broth
  • Juice and zest of 1 lemon
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Cut the chicken into bite-sized pieces, chop the onion and garlic, trim and slice the asparagus and carrots, and zest and juice the lemon. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken seasoned lightly with salt and pepper. Cook, stirring occasionally, until browned and cooked through but not dry (about 5-7 minutes). Remove chicken and set aside.
  3. In the same skillet, add the remaining tablespoon of oil. Toss in the chopped onion and garlic, stirring until fragrant and translucent.
  4. Stir the rinsed rice into the aromatics. Let it toast lightly, stirring constantly, until the rice is coated in oil and smells nutty (about 2 minutes).
  5. Pour in the chicken broth, add thyme, salt, and pepper, and stir to combine. Nestle the cooked chicken pieces back into the pan. Bring to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 10 minutes.
  6. After 10 minutes, stir in the peas, asparagus, and carrots. Cover again and cook until the rice is tender and vegetables are bright and just cooked through (8-10 minutes).
  7. Remove from heat, stir in the lemon juice and zest. Taste and adjust seasoning if needed. Let the dish sit covered for 5 minutes to meld flavors and fluff the rice before serving.

Notes

If rice isn’t tender after cooking, add a splash more broth or water and cook a few minutes longer. Avoid over-stirring once broth is added to keep rice fluffy. Use aluminum foil if you don’t have a lid. Frozen peas and asparagus can be used but add earlier to cook through. Chicken thighs add more flavor and stay juicier than breasts.

Nutrition

Keywords: chicken and rice, spring vegetables, easy dinner, budget-friendly, quick recipe, healthy meal, one-pan meal, gluten-free

Find it online: https://gleefulfork.com/easy-cheap-chicken-and-rice-recipe-with-spring-vegetables-to-try-today/