ONE POT SOUTHWEST CHICKEN AND BONE BROTH RICE
In need of an easy but tasty weeknight meal? This One Pot Southwest Chicken and Bone Broth Rice recipe has everything you need for an instantly gratifying dinner for your busiest nights.
Servings: 4
Ingredients
- 4-6 boneless, skinless chicken thighs
- 28 ounce can fire roasted diced tomatoes
- 2-3 tablespoons avocado oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups rice
- 2 cups chicken bone broth (I used Kettle and Fire)
- Salt and pepper, to season
- Limes, for serving
- Avocado slices, for serving
- Fresh chopped cilantro, for serving
Instructions
- Add the chicken to a bowl with the canned tomatoes and let it sit while you prep the rice.
- Heat avocado oil in a Dutch oven or large pot over medium heat.
- Sauté the onions and rice until rice turns lightly golden, stirring frequently to avoid the rice from burning or sticking to the pan.
- Add the garlic and stir for another minute or so.
- Add the chicken, tomatoes, and bone broth to the pot and stir well. I like to push my chicken to the bottom of the pot to ensure it cooks through.
- Bring to a simmer, cover, and simmer for 30 to 35 minutes.
- Turn the heat off and let stand for 10 minutes with the lid on.
- After it's rested, fluff it with a fork.
- Serve with avocado, a generous squeeze of lime, and cilantro. ENJOY!
Notes
This recipe is great for meal prep! Make a big batch and serve for dinner one night and heat up leftovers for lunch the next day too.