Mushroom, Red Pepper, Basmati Rice, and Chicken Stew

One-pot meal that's packed with flavor and perfect for a cozy dinner!

Prep time: 40 min

Difficulty: Medium

Portions: 2

Ingredients:

• 2 chicken breasts or thighs, boneless and skinless, cut into bite-sized pieces

• 2 cups basmati rice

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 red bell peppers, sliced

• 4 cups mushrooms, sliced (button or cremini work well)

• 3 cloves garlic, minced

• Salt and pepper, to taste

• Green onions

Instructions:

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook for 6-8 minutes, until browned and cooked through. Remove the chicken from the pot and set aside.

2. In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and red bell pepper, sautéing for 3-4 minutes until softened. Add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and become tender.

3. Stir in the basmati rice, salt, and pepper. Bring to a simmer. Once it starts to simmer, reduce the heat to low and cover the pot. Let it cook for 15-20 minutes, until the rice is tender and the liquid is absorbed.

4. Once the rice is cooked, return the cooked chicken to the pot and stir everything together. Cover the pot again and let the stew simmer for an additional 5 minutes to allow the flavors to meld together.

5. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh green onions.