After my rather wordy No-knead sourdough loaf earlier this week (do check it out if you haven’t already done so, there might be a lot of waffle but it is probably the easiest recipe for sourdough you will find) I thought I would keep this one short and sweet. As the name suggests, one-pot chicken pesto rice is cooked in just one pan. Extra bonus? In addition to being a simple main meal recipe for two, it reduces the washing up!
I’ve used brown rice for this recipe, mainly because I feel I should cook with brown rice more often. I have to admit it seems to be more filling than white rice, which is a good thing if you are watching your weight like I have to do all the time. Unlike the very lucky Mr.B and the ‘little’ B’s who seems to be able to eat whatever they like without putting on any weight and who at 6ft plus are far from little anymore. They do like filling foods though! You could make it with white rice but you would have to play around with cooking times (it will cook much quicker than brown so would need to be added later) and the amount of stock, so I suggest you stick with brown rice too.
I have added cauliflower and broccoli as well as peas (I always have peas in the freezer), but you could also use green beans or a handful of spinach instead of the broccoli or cauliflower. Equally, sliced courgettes would be nice. Basically, just see what you have in your fridge, it’s a great recipe for using up some of the odds and sods that get left in the vegetable drawer.
For a spicier variation you could replace the pesto with curry paste.
Step by step one-pot chicken pesto rice
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- Fry the onions until beginning to colour.
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- Add chicken pieces and cook until browned on all sides.
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- Add the rice.
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- Pour in the stock and bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
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- Stir in the pesto, and add the broccoli and cauliflower. Cover and simmer for 10 minutes. Add the peas, cover and simmer for another 5 to 10 minutes until rice is tender.
- 1 tsp rapeseed oil
- 1 onion sliced
- 2 chicken drumsticks
- 2 chicken thighs
- 175 g brown rice
- 600 ml chicken stock
- 75 g broccoli florets
- 125 g cauliflower florets
- 3 –4 tbsp pesto
- 100 g frozen peas
- salt and freshly ground black pepper
- Heat the oil in a large frying pan and gently sauté the onion until softened. Increase the heat slightly and add the chicken. Cook for a few minutes to colour the skin turning them once or twice.
- Add the rice, then pour in the stock. Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
- Stir in the pesto and add the broccoli and cauliflower. Cover and simmer for 10 minutes.
- Add the peas, cover, and simmer for 5 to 10 minutes until the rice is tender and the stock has been absorbed.
- Season to taste and serve.
I’m linking this recipe to
Eb Gargano | Easy Peasy Foodie says
I absolutely LOVE this recipe. As you know I am all about quick and easy one pot recipes and if they are healthy too, so much the better. This is really one of those…’aaargh I wish I’d thought of that first’ kind of recipes!! So up my street. And I love how ‘spring-y’ it is too! Eb x
Jacqueline Bellefontaine says
Thanks Eb. Yes definitely one of those easy peasy recipes.
Michelle Frank | Flipped-Out Food says
We have been trying to get more brown rice and otherwise generally healthy food into our diets as well. This dish has so much goodness packed in: I just love the cauliflower and peas in here! And I actually just found a container of pesto in the freezer—left from autumn—so this is the perfect opportunity to use it up!
Jacqueline Bellefontaine says
Im actually getting to the point i prefer brown rice its more filling so you eat less – a win win 🙂
Jenny Walters says
This looks so good.I love brown rice too.I think I even prefer it I think.This looks perfect midweek yummy fodder.Pinned x
Monika Dabrowski says
Lovely dish, Jacqui, and I like that you’ve used brown rice rather than white. #CookBlogShare
Jacqueline Bellefontaine says
Thank you Monika
Cat | Curly's Cooking says
I keep meaning to try brown rice but haven’t got round to it yet. This looks like such a fantastic recipe, I love a one pot dish and the flavours in this look so light and summery.
Jacqueline Bellefontaine says
I have started to use it quite a bit now. when cooking it as a side I use the pressure cooker it only takes 15 minutes in that.
Donna says
This looks fantastic. A proper filling family dinner! #CookBlogShare
Jacqueline Bellefontaine says
Thank you Donna
Siobhan says
Another winner Jacqui – even though made with white rice without pesto and green beans – very tasty and best of all very easy!
Jacqueline Bellefonatine says
Great glad you liked it
Eb Gargano / easypeasyfoodie.com says
Ooh, yes – I love one pan recipes and this one does look like a good one. I am a big fan of brown rice – we’ve been eating it more and more lately and strangely my little ones (who are 5 and 7 are still little!) actually prefer it to white rice! I’m adding this to my must make Pinterest board 🙂 Eb x
Jacqueline Bellefonatine says
Good for them. I often end up cooking rice because its quick which tends to rule out the brown rice option but actually when I do think about it in time and cook it I think i prefer it in many ways.