One Pot Chicken Mushroom Rice (Dairy Free, Gluten Free).
This delicious one pot meal is perfect for fall! Savory chicken, mushrooms, and rice make a filling and tasty dinner.
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion
- 3 garlic cloves minced
- 6 boneless, skinless, chicken thighs cut into pieces
- 12 ounces white button mushrooms you could also use baby bella mushrooms
- ⅓ cup vegan buttery spread
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 ½ cups long grain white rice I used Jasmine rice
- 32 ounces beef broth or chicken broth
Instructions
- Put the olive oil, garlic, and chicken thigh pieces in a 6 quart dutch oven. Cook over medium heat for about 5 minutes.
- Add the vegan buttery spread, salt, pepper, and spices. Cook for about 5-7 minutes, until the mushrooms start to get browned.
- Add the rice and broth, and bring to a boil. Stir to make sure the rice isn't sticking to the bottom of the pan. Reduce heat to low. Simmer for about 25 minutes, until the rice is tender.
- Fluff the rice with a fork, and serve! You can top this with hot sauce or nutritional yeast if you want to add a little more flavor.
Notes
Store leftovers in the fridge in an airtight container. They should stay fresh for about 3 days.
If you don't have a Dutch oven, you can use any pot that has a lid.
Nutrition
Calories: 452kcalCarbohydrates: 42gProtein: 29gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 107mgSodium: 944mgPotassium: 638mgFiber: 2gSugar: 2gVitamin A: 514IUVitamin C: 3mgCalcium: 47mgIron: 2mg
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