Ingredients
Units
Scale
- 2 teaspoons olive oil
- 1/2 sweet onion diced
- 1/2 cup dried cranberries or more to taste
- 1 apple peeled, cored, and diced into 1/2-inch pieces
- 4 ribs celery chopped
- 16 ounces boneless, skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 2 cups instant brown rice
- 2 cups reduced-sodium chicken broth
Instructions
- Heat olive oil in a 12″ skillet over medium-high heat. Add onion, cranberries, apple, and celery. Saute for about 5 minutes until onion is translucent.
- Add chicken, poultry seaoning, salt, and pepper. Stir and cook for 3-5 minutes until chicken is mostly cooked on the outside.
- Stir in uncooked rice and broth, and bring to a simmer. Simmer for about 3 minutes, then cover and reduce heat to low. Cook 10-12 minutes longer until liquid is absorbed.
- Sprinkle additional dried cranberries over individual portions if desired.
Notes
Check the label of your instant rice to make sure it calls for equal amounts of rice and water. If you need a different ratio, be sure to adjust the amount of water or broth in the recipe.
- Prep Time: 10
- Cook Time: 25
- Category: Main