Rustic Italian One-Pot Chicken and Rice



1 lb chicken tenderloins
1 Tbsp olive oil
Salt and Peppter to taste
½ C diced sweet onion
2 cloves minced garlic
1 Tbsp fresh basil
1 14.5 oz can diced fire roasted tomatoes, drained
2 C low-sodium chicken broth
1 C wild rice blend
1 C chopped baby spinach
½ C jarred chopped roasted red pepper
¼ C sour cream
¼ C grated parmesan cheese
⅔ C grated mozzarella, evenly divided


1. Heat 1 Tbsp olive oil in a large pan (that is oven-proof as well) over medium-high heat on stove-top for about 1 minute. Add the chicken tenderloins to the pan and brown for about 1 minute for each side and season to taste with salt and pepper (you'll want to be sure the chicken is cooked thoroughly before serving).

2. Add ½ C diced sweet onions to the pan and cook for about 1 minute, then add the garlic and basil and cook for about an additional 1 minute more.

3. Then you'll stir in 1 14.5 oz can of drained, diced fire roasted tomatoes, 2 C low-sodium chicken broth, and 1 C of wild rice blend. Bring this mixture to a boil, then reduce to a low simmer, and cover. You'll want to cook undisturbed until all of the liquid is absorbed - about 45 minutes (approximately).

4. Once this is done cooking, turn on your oven broiler. You'll then fold in 1 C of chopped baby spinach, ½ C chopped roasted red peppers, ¼ C sour cream, and ⅓ C of mozzarella.

5. You may even take the time to arrange the chicken in a nice pattern over the rice mixture if you'd like, then sprinkle with the grated parmesan and the remaining of the mozzarella. Place this under your oven broiler for approximately 30 sec to a minute until the cheese begins to bubble.

->>Serve immediately and enjoy with your family!

About Jessica

Daughter of the King. Wife to my handsome guy. Mom of 2. Farmer. Photographer. Lover of life, books, coffee, blogging, and web design.


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