Chicken and Rice with Spring Vegetables

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Appears in Cook's Country April​/May 2007

We freshen up this often-stodgy dish by adding peas, asparagus, basil, and the earthy flavor of toasted orzo.

SERVES 4

TIME 1¼ hours

Chicken and Rice with Spring Vegetables

WHY THIS RECIPE WORKS

Our Chicken and Rice with Spring Vegetables recipe is a one-pot dish that should be a part of every cook’s weeknight repertoire. Boneless, skinless chicken breasts cooked up moist and juicy, and proved to be less greasy than their skin-on, ...

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