Total time · 40 min
Chicken Rice with Sweet Corn
A Quebec-style chicken rice with sweet corn that highlights Rice (long grain) and Chicken (diced).
- Prep
- 12 min
- Cook
- 28 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~199 kcal per serving partial estimate
- Ingredient value
- ~$14.24 partial estimate; 9 of 12 ingredients estimated
Ingredients
- 300 g Rice (long grain)
- 400 g Chicken (diced)
- 250 g Sweet corn (kernels)
- 1 piece Bell pepper
- 1 piece Onion
- 2 cloves Garlic
- 600 ml Chicken broth
- 2 tbsp Olive oil
- 1 tsp Paprika (sweet)
- 2 tbsp Parsley (fresh, chopped)
- to taste Salt
- to taste Pepper
Directions
- 6 min
Sauté the sliced onion, diced bell pepper and chopped garlic in the olive oil.
- 8 min
Add the chicken cubes and sear until golden.
- 5 min
Add the rice, paprika, salt, pepper and chicken broth, then bring to a boil; Check that the internal temperature reaches 165 °F (74 °C).
- 14 min
Cover and cook over low heat until the rice has absorbed the liquid.
- 7 min
Stir in the sweet corn, let rest off the heat, then fluff the rice with a fork and scatter with parsley.