15-Minute Chicken and Rice

Who doesn't love a 15-minute chicken and rice recipe? This 15-minute chicken and rice comes together quickly – about 15 minutes – and tastes delicious.

4.67 from 9 votes

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Prep Time: 10

Cook Time: 15

Servings:

Calories: 444kcal

Equipment

Ingredients

1 cup rice
2 cups water
Extra virgin olive oil (optional)
1 tablespoon neutral cooking oil (for frying, more if needed)
1 pound ground chicken
8 ounces cremini mushrooms (sliced)
1 pint Campari tomatoes (halved)
1 tablespoon butter
1 ¾ cups water or chicken stock
8 ounces fresh or frozen green peas
2 teaspoons garlic powder
2 teaspoons dry chives (optional)
2 teaspoons crushed red pepper (more or less, to taste)
Salt and pepper to taste

Instructions

Cook the Rice:

Combine the rice, water, extra virgin olive oil, and a sprinkle of salt in a small pot over medium high heat. Bring to a boil, reduce heat, stir once, and cover.
Simmer the rice for 15 minutes and then turn off the heat.

Fry the Chicken:

While the rice is cooking, heat the neutral oil in a skillet over medium-high heat. Add the ground chicken and season with salt and pepper and cook for 7-8 minutes or until the chicken is cooked through. Transfer to a bowl.

Cook the Vegetables:

Add the mushrooms and tomatoes and cook for 3-5 minutes over medium-high until they just begin to soften and turn golden brown.
Add the butter. Once melted, pour in the water or stock and bring to a boil. Add the peas and cooked chicken and season with salt, pepper, garlic powder, chives, and crushed red pepper. Boil everything for 3-5 minutes more to allow the sauce to reduce slightly. Turn off the heat.

To Serve:

Divide the cooked rice between shallow bowls and pour the ground chicken and vegetables on top. Garnish with a sprinkle more of dry chives, if desired. Enjoy!

Nutrition

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