Creamy Chicken Vegetable Rice

A simple, cozy one-pan meal with chicken, rice, and vegetables, finished with cream cheese and milk.

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Everyday Cooking

Mediterranean

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

Heat the avocado oil in a large skillet over medium heat.
Add the onion, carrot, and celery. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.
Add the chicken and season with salt and black pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned.
Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in the jasmine rice, then add the water. Bring to a gentle boil.
Reduce the heat to low, cover, and cook until the rice is tender and most of the liquid is absorbed, about 15 minutes.
Stir in the frozen peas and corn. Cover and cook for another 3–4 minutes.
Turn the heat to very low or off. Mix the cream cheese with the warm milk until smooth, then gently fold it into the chicken and rice.
Let it rest uncovered for 2–3 minutes before serving. Bon appétit!

From the kitchen

Cooking the onion, carrot, and celery first gives the dish a flavorful base before the chicken and rice go in.
Adding the cream cheese and milk only after the rice is cooked keeps the finish creamy without making it heavy.
Other long-grain white rice can also be used. Depending on the variety, you may need to adjust the water or cooking time slightly.

Make it yours

Use whatever vegetables you have on hand.
Bell peppers, spinach, broccoli, or mushrooms would all work well.
Add 1 tablespoons of butter at the end for extra aroma.
You can also add a little shredded cheddar at the end for a richer, cheesier version.

At the table

Serve it warm straight from the skillet with a simple tomato-cucumber salad or a crisp green salad on the side.
It is hearty enough to stand on its own, too.

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