Chicken, Capsicum & Brown Rice

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A one-pot wonder (and allergy friendly) – this chicken, capsicum and brown rice family meal only needs 10 minutes prep then you get to leave the oven to do the rest.

Fussy Eating Tip: To modify the recipe for older babies, toddlers or children who don’t like spoon-fed meals, finely chop the onions, red capsicum and chicken and once cooked, roll the mixture into small balls, crumb with breadcrumbs and shallow fry.

More One-Pot Wonders

• Simple vegetable curry for kids
• Peanut crusted chicken with broccolini
• Baked chicken and veggie rice

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Ingredients

• 2 tbsp olive oil
• 2 red onion, thinly sliced
• 1 large or 2 small red capsicums, thinly sliced
• 500g chicken breast or thight, trimmed and choppped into 2cm pieces
• 1 1/2 cups brown rice, rinsed
• 1 tsp sweet paprika
• 400g can no added salt chopped tomatoes
• 2 cups reduced salt chicken stock
• 2 cups water
• 3/4 cup of frozen peas

Method

Step 1

Preheat the oven to 200 degrees Celsius. -

Step 2

Heat the oil in a flameproof casserole dish over medium heat. Add the onion and capsicum and cook, stirring for 3-4 minutes or until softened. Add the chicken and rice and cook, stirring until the chicken has browned. -

Step 3

Stir through the paprika then add the tomatoes, chicken stock and water. Bring to the boil then cover with a tight fitting lid and cook in the oven for 1 hour or until the liquid has been absorbed and the rice is tender. -

Step 4

Stir through the peas, cover and leave to stand for 5 minutes. Serve. -

Step 5

Storage: keep leftover rice in the fridge for 1-2 days or in the freezer for 1-2 months. -