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Chicken and Rice With Peas

Chicken and Rice With Peas
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate.
  2. Add the onion and bell pepper to the drippings in the Dutch oven and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes.
  3. Remove the Dutch oven from heat. Transfer the chicken to a plate. Fold the peas and olives into the rice and let sit, covered, for 5 minutes. Serve with the chicken.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 672
  • Fat 30g
  • Sat Fat 7g
  • Cholesterol 143mg
  • Sodium 756mg
  • Protein 46g
  • Carbohydrate 51g
  • Sugar 5g
  • Fiber 3g
  • Iron 5mg
  • Calcium 52mg
What does this mean? See Nutrition 101 .

Quick Tip

Yellow, red, and green bell peppers
For authentic Spanish flavor, add a pinch of saffron when cooking the onion and bell pepper.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.