Ingredients
Scale
- 1.5 lbs Bone-in, skin-on chicken thighs (or substitute with 1 lb ground beef)
- 1.5 cups Long-grain white rice, un-cooked
- 3 cups Chicken broth (made from bouillon for extra savings)
- 2 cups Frozen mixed vegetables (peas, carrots, corn)
- 1 Yellow onion, diced
- 2 Garlic cloves, minced
- 2 tablespoons Vegetable oil
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- Salt and black pepper to taste
Instructions
- Step 1: Searing the Protein Preheat your oven to 375°F. Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season your chicken thighs with salt, pepper, and paprika. Place the chicken skin-side down in the hot pan. Sear for 5-6 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes. Remove the chicken from the pan and set it aside on a plate. If you are using beef, brown the ground beef until fully cooked and drain the excess grease.
- Step 2: Sautéing Aromatics and Rice In the same pan with the remaining fat, add the diced onion. Sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the dry rice to the pan and stir constantly for 2 minutes. Toasting the rice slightly adds a nutty flavor and helps the grains stay separate after cooking. Stir in the frozen vegetables and the dried oregano.
- Step 3: Simmering and Baking Pour the chicken broth into the pan, scraping the bottom to release any flavorful browned bits. Bring the liquid to a gentle simmer. Once simmering, nestle the seared chicken thighs (or browned beef) back into the rice mixture. Cover the pan with a tight-fitting lid or heavy-duty aluminum foil. Place the pan in the oven and bake for 30 to 35 minutes, or until the rice has absorbed all the liquid and the chicken reaches an internal temperature of 165°F.
- Step 4: Resting and Serving Remove the pan from the oven. Let it sit, covered, for 5 minutes. This rest period allows the rice to finish steaming and ensures it is perfectly fluffy. Remove the lid and fluff the rice around the chicken with a fork. Garnish with a little extra black pepper or fresh parsley if you have some on hand. Serve immediately while hot.
- Cook Time: 60 minutes