One-Pot Cheesy Chicken and Tomato Rice Is a Sneaky-Delicious Way to Serve Super Veggies
Chicken and rice are forever friends. The timeless combination always manages to be a hit with the entire family, and this cheesy, tomato-rich version is no different. The very best part? It all comes together in just a single pot.
Prego®+ Hidden Super Veggies is the secret to pulling off this one-pot wonder. Rather than cooking the chicken and rice separately, they’re simmered together in the sweet and savory sauce that’s bursting with the flavor of vine-ripened tomatoes. Prego®+ Hidden Super Veggies is the same delicious tomato sauce your family knows and loves, now with a smooth, hidden blend of six super veggies: sweet potato, carrot, cauliflower, butternut squash, spinach, and roasted red pepper.
If added protein is what you’re after, try swapping in Prego®+ Plant Protein, which has 4 grams of protein from vegetables per serving, or double the protein of regular Prego® Traditional. Whichever route you choose, it’s the ultimate way to sneak more goodness into this ultra comforting chicken and rice dinner.
Prep time 7 minutes to 10 minutes
Cook time 25 minutes to 30 minutes
Serves4 to 6
medium yellow onion
- 6 ounces
sharp cheddar cheese, shredded (1 1/2 cups)
- 1 pound
boneless, skinless chicken breasts or thighs
- 2 tablespoons
- 1 1/2 cups
long-grain white rice
(24-ounce) jar Prego®+ Hidden Super Veggies
- 1 cup
Freshly ground black pepper
Chopped fresh parsley leaves, for garnish (optional)
Dice 1 medium yellow onion. Grate 6 ounces sharp cheddar cheese on the large holes of a box grater (1 1/2 cups). Cut 1 pound boneless, skinless chicken into bite-size pieces.
Heat 2 tablespoons olive oil in a broiler-safe, large pot or Dutch oven (4-quart or larger) over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 1 1/2 cups long-grain rice and cook, stirring occasionally, until it smells toasty, about 1 minute.
Pour in 1 (24-ounce) jar Prego®+ Hidden Super Veggies and 1 cup water. Bring to a boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to combine, and bring back to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally to prevent sticking, until the liquid is absorbed and the rice is tender and the chicken is cooked through, 15 to 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the broiler to high.
Remove from the heat. Stir in 1 cup of the cheese. Taste and season with kosher salt and freshly ground black pepper as needed. Sprinkle with the remaining 1/2 cup cheese. Broil uncovered until the cheese melts and turns golden-brown in spots, 2 to 3 minutes. Garnish with chopped fresh parsley leaves, if desired.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.