Stovetop Chicken and Veggie Rice Bowl with Mild Turmeric
A simple and nutritious one-pot rice bowl featuring tender chicken, carrots, peas, and turmeric-infused rice perfect for young palates. This mediterranean-inspired kid friendly ready in about 35 minutes pairs uncooked long grain white rice, frozen peas, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 1 cup uncooked long grain white rice
- 2 medium, diced into 1/2-inch cubes carrots
- 1/2 cup frozen peas
- 2 cloves minced garlic
- 1/2 tsp ground turmeric
- 2 cups low sodium chicken broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 lb diced boneless skinless chicken thighs and cook for 5-6 minutes until browned and cooked through, stirring occasionally.
- Step 2: Add 2 cloves minced garlic and 2 diced medium carrots to the pan, sauté for 2 minutes until fragrant and carrots start to soften.
- Step 3: Stir in 1 cup uncooked long grain white rice, 1/2 tsp ground turmeric, 1/2 tsp salt, and 1/4 tsp black pepper, coating the rice and veggies well.
- Step 4: Pour in 2 cups low sodium chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Step 5: After 15 minutes, stir in 1/2 cup frozen peas, cover again, and cook for an additional 5 minutes until rice is tender and liquid is absorbed. Fluff with a fork before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Chicken and Veggie Rice Bowl with Mild Turmeric take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stovetop Chicken and Veggie Rice Bowl with Mild Turmeric?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen peas from drying out.
Can I substitute ingredients in Stovetop Chicken and Veggie Rice Bowl with Mild Turmeric?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stovetop Chicken and Veggie Rice Bowl with Mild Turmeric for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stovetop Chicken and Veggie Rice Bowl with Mild Turmeric?
Mediterranean kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
