Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground chicken and cook until browned, breaking it apart, about 5–7 minutes.
- Add diced onion and minced garlic. Cook until onion is translucent, about 3–4 minutes.
- Stir in diced zucchini and cook for 2 minutes.
- Add rice, chicken broth, salt, pepper, paprika, and cumin. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork, sprinkle with parsley, and serve.
Notes
- Avoid overcooking the chicken to keep it tender.
- Use accurate broth measurements for the best rice texture.
- Letting the dish rest helps the rice finish cooking and absorb flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg