The useful part
How to make it
- 1
Season the chicken with paprika, salt, and pepper, then brown it in a deep skillet with 1 tablespoon oil.
- 2
Stir in the onion and garlic for 2 minutes, then add the rice and toast it until the grains look glossy.
- 3
Pour in the chicken broth, return the chicken to the pan, cover, and simmer for 18 minutes until the rice is tender and the chicken reaches 165°F.
- 4
Fold in the peas, rest the pan for 5 minutes, then fluff the rice and serve.
No scavenger hunt required
Easy substitutions
Use the closest swap that fits what you have and the texture you want.
chicken
beans, lentils, tofu, or another filling that fits the dish
fresh vegetables
frozen vegetables or another quick-cooking seasonal vegetable
Make tomorrow easier
Leftover plan
Leftover plan
Save extra portions for lunch, and keep sauces or crisp toppings separate when texture matters.
Storage
Refrigerate leftovers within 2 hours in a shallow sealed container and use them within 3 days.
Reheat
Reheat gently to 165°F throughout, adding a splash of water or broth when the texture needs help.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.