Ingredients
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breasts
- salt and ground black pepper to taste
- 1 large yellow onion, cut into wedges
- 2 stalks celery, cut into 1 1/2-inch pieces
- 1 ¾ cups water
- 2 medium carrots, cut into 1-1/2 inch pieces
- 1 bay leaf
- 1 cup brown rice
Why This Recipe Is So Flavorful
Cooking Advice
- Toast the brown rice briefly before adding liquid to enhance its nutty taste.
- Keep the pot covered while cooking to ensure the rice cooks evenly and stays tender.
Step 1
Lightly heat some oil in a large pot over medium heat. While the oil warms up, season the chicken with salt and pepper. Add the chicken to the pot and cook it until it’s nicely browned on both sides, about 10 to 12 minutes. Once browned, toss in the chopped onion and celery. Turn the heat down to low, cover the pot, and let everything cook gently for about 20 minutes.
Step 2
Pour in the water along with the carrots and a bay leaf. Stir in the rice, then season again with a bit of salt and pepper. Turn the heat back up until the mixture boils, then lower it to a simmer. Cover the pot and let it cook until the rice has absorbed most of the liquid, which should take around 40 to 45 minutes.
Step 3
When it’s done, take the pot off the heat but keep it covered. Let it rest for about 10 minutes so the flavors can settle before you dig in.
