One Pan Chicken and Rice with Tomato and Spinach

One Pan Chicken and Rice with Tomato and Spinach

The chicken is tender, the rice is savory and it is all cooked in with tomatoes and spinach which creates a fresh, herby flavor. The rice cooks in chicken broth also which adds a ton of flavor.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: American

Keyword: cast iron, chicken, dinner, health, healthy, one pan, rice, vegetables, weeknight meal

Prep Time: 30

Cook Time: 50

Servings: servings

Calories: 576kcal

Equipment

Cast Iron Skillet

Ingredients

4-5 chicken thighs
2 cup brown rice
2 tablespoon olive oil
2 garlic cloves minced
1 onion chopped
1 bell pepper chopped
¼ cup rice vinegar
24 oz can whole peeled tomatoes
1 cup spinach
2 cup chicken broth
1 teaspoon garlic powder
2 teaspoon red pepper flakes
1 teaspoon onion powder
salt and pepper to taste
lemon juice and parsley to garnish and sprinkle on top when done

Instructions

Preheat your oven to 375 degrees.
Add olive oil to your pan and cook heat up. Place the chicken thighs in the olive oil and brown on both sides. Cook about 4-6 minutes on each side. Remove from the pan.
Add minced garlic, chopped onion and chopped bell pepper to the pan until garlic becomes fragrant, onions become translucent and bell pepper softens.
Add in rice vinegar.
Add rice and begin to pan fry for about 4 minutes.
Add in spinach until it wilts.
Add in tomatoes with additional sauce in the can.
Using a potato masher, lightly mash the tomatoes. Be careful doing this because you don't want them to splatter all over but you want the tomatoes to break slightly while staying somewhat intact.
Pour in the chicken broth and add in garlic powder, onion powder, red pepper flakes and salt and pepper.
Mix until the broth and seasonings are all mixed in evenly with the rice.
Add the chicken in. Place the whole pan in the oven covered with tin foil. Bake 35-40 minutes.
Remove the tin foil and bake another 10-15 minutes until the liquid is absorbed.
Sprinkle with lemon juice and garnish with parsley. Serve immediately.

Notes

Save leftovers in an air tight container for up to 5 days.

Nutrition