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Hearty Garden Chicken and Rice

Hearty Garden Chicken and Rice

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A hearty, delicious blend of chicken, rice, and garden vegetables. Sauteed and simmered to perfection.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet


  1. In a pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. In a pot with enough water to cover, boil the chicken breast halves 20 minutes, or until juices run clear. Drain, cool, and cut into chunks.
  3. Melt the butter in a large skillet over medium heat, and saute the onion, green bell pepper, jalapeno pepper, carrot, okra, and garlic until tender. Mix in the cooked chicken and red wine vinegar. Continue to cook and stir 5 minutes.
  4. Mix the cooked rice into the skillet. Season the mixture with chili powder, garlic salt, paprika, seasoned salt, cayenne pepper, and black pepper. Continue cooking until heated through.
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Very good dish. Nice flavor. Thought it needed some liquid at the end so added some chicken broth.


I also thought that there was something lacking, but it was good. Fit perfectly with the ingredients I had available.

Wendy M

This was really good. I suggest saving the water/broth and boiling the chicken (with or without the spices - I did it with)and then using that as the liquid. It saves a step and makes a really tasty rice. I also took into account what others said - "it was missing something". Two words - 'shredded cheese' !