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One-Pan Cheesy Chicken and Rice

One-Pan Cheesy Chicken and Rice

with Peas, Carrots and Crispy Shallots
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
860 kcal
Protein
: 
55g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Sulphites
  • Soy
  • Gluten
  • May contain traces of allergens
  • Wheat
  • Milk
  • Peanuts
  • Soy
  • Sesame
  • Sulphites
  • Tree nuts
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Chicken Breast, Diced

¾ cup

Parboiled Rice

113 g

Carrot, coins

56 g

Green Peas

7 g

Parsley

1 unit(s)

Garlic, cloves

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

6 g

Spanish Spice Blend

(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)

Not included in your delivery

2 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories860 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate80 g
Sugar5 g
Dietary Fiber7 g
Protein55 g
Cholesterol185 mg
Sodium1150 mg
Trans Fat1 g
Potassium1400 mg
Calcium300 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1
  • Before starting, wash and dry all produce.
  • Halve carrot coins.
  • Roughly chop parsley. 
  • Peel, then mince or grate garlic.
  • Using a strainer, rinse rice until water runs clear.
Cook chicken and veggies
2
  • Heat a large non-stick pan over medium-high.
  • While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Spanish Spice Blend.
  • When hot, add 1 tbsp (2 tbsp) oil, then chicken, carrots and garlic. Cook for 2-3 min, stirring occasionally, until carrots begin to soften and chicken is golden. Season with salt and pepper. (NOTE: Scrape up any brown bits from the bottom of the pan. Chicken will continue cooking in step 3.)
Cook rice
3
  • To the same pan, add chicken stock powder, Smoked Paprika-Garlic Blend, remaining Spanish Spice Blend and 1 1/4 cups (2 1/2 cups) water. Stir, then bring up to a boil.
  • Once boiling, stir in rice, peas and 2 tbsp (4 tbsp) butter, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender, water is absorbed and chicken is cooked through.**(NOTE: While the chicken-rice mixture cooks, get a head start on cleaning!)
Make topping
4
  • Meanwhile, using a rolling pin or heavy-bottomed pot, crush crispy shallots in the package until broken into small crumbs (or finely chop if you prefer.)
Melt cheese
5
  • When the chicken-rice mixture is done, sprinkle cheese over top. Cook , covered for, 3-5 min, until cheese melts.
Finish and serve
6
  • Divide cheesy chicken and rice between plates.
  • Sprinkle parsley and crispy shallot crumbs over top.
Meal right image

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