Italian Rice with Chicken

Name: Italian Rice with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 skinless boneless chicken breast fillets, cut into strips; 1 red onion, cut into 8 wedges; 2 orange peppers, halved, deseeded and sliced thickly; 1 garlic clove, crushed; 100g long grain rice; 400g canned chopped tomatoes; 300ml chicken stock; 4 tbsp pesto

Recipe GLPRd637493da24839

Italian

Main Course

45 min

161 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A vibrant one-pan Italian rice dish featuring tender chicken breast strips combined with red onion, orange peppers, garlic, and long-grain rice, all simmered in a savory tomato and chicken stock base, then finished with aromatic pesto. This dish comes together beautifully in the oven, creating a simple yet satisfying main course.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 tbsp olive oil

2 skinless boneless chicken breast fillets, cut into strips

1 red onion, cut into 8 wedges

2 orange peppers, halved, deseeded and sliced thickly

1 garlic clove, crushed

100g long grain rice

400g canned chopped tomatoes

300ml chicken stock

4 tbsp pesto

Directions

Preheat your oven to 200°C (180°C fan or gas mark 6). Heat the olive oil in a large shallow ovenproof pan over medium-high heat. Add the chicken breast strips and sauté for 3 to 4 minutes, stirring occasionally, until golden on all sides. Transfer the cooked chicken to a clean plate and set it aside.
In the same pan, add the red onion wedges and orange pepper slices. Cook for about 3 minutes, stirring gently, until the vegetables are lightly golden. Add the crushed garlic and fry for 1 minute more, stirring constantly to avoid burning.
Stir in the long grain rice, coating it well with the oil and vegetable mixture. Add the canned chopped tomatoes and chicken stock, then return the reserved chicken to the pan. Increase the heat and bring the mixture to a boil, stirring occasionally.
Transfer the pan to the preheated oven and cook uncovered for 20 minutes. The rice should be tender and the liquid mostly absorbed. The chicken should reach an internal temperature of 165°F.
Remove the pan from the oven. Taste the dish and season with salt and pepper as needed. Drizzle the pesto generously over the top and stir gently to distribute. Serve hot directly from the pan.

Comments

Grocery List Plus Editorial Staff4

All ingredients are available without a special trip across Charlotte chains, though pesto at Food Lion or ALDI will cost more than homemade basil would; budget $12-14 for eight servings, driven by chicken breast and the rice base rather than anything exotic. The stated 45 minutes is honest if you're buying pre-made pesto, but assumes competent heat management—risotto-adjacent rice dishes demand constant stirring to avoid scorching, so don't plan to step away. It reheats adequately in the microwave though the rice can turn gluey, and it's a dependable family dish that doesn't demand fussy plating or attention to doneness.