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 A Must Try
Cooking Advice
- Rinse the brown rice before cooking to remove excess starch and prevent it from becoming mushy.
- Let the dish rest covered for 5-10 minutes after cooking to allow the rice to absorb any remaining liquid.
Step 1
Gently heat some oil in a large pot over medium heat. Season the chicken with salt and pepper, then add it to the pot. Cook it until it’s nicely browned on both sides, which should take about 10 to 12 minutes. Next, toss in the chopped onion and celery. Lower the heat to low, cover the pot, and let everything cook together for about 20 minutes.
Step 2
After that, pour in the water along with the carrots and a bay leaf. Stir in the rice and season with a bit more salt and pepper. Turn the heat back up until it comes to a boil, then reduce it to low again. Cover the pot and let it simmer gently until the rice has absorbed most of the liquid — this usually takes around 40 to 45 minutes.
Step 3
Once it’s done, take the pot off the heat and let it sit, still covered, for about 10 minutes. This helps everything finish cooking and settle before you dig in.
