Easy Chicken and Rice


  • 3 tablespoons olive oil
  • 2 medium onions, about 8 ounces, peeled and sliced
  • 1 cup peas
  • 8 oz mushrooms, sliced
  • 1/2 cup green olives, sliced
  • Salt and freshly ground black pepper
  • 1 chicken, cut up into serving pieces or 16 pieces Trader Joe’s tenderlions
  • 1 ½ cups white rice
  • Freshly minced parsley for garnish
  • Lemon or lime wedges
  • 3 cups chicken broth


  1. Set 3 cups of broth to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Add mushrooms and cook until most of the water evaporates. Add olives. Remove skin from chicken.
  2. Add rice to onions; stir until each grain glistens; Nestle chicken in rice, add a little more salt and pepper and pour in the boiling broth. Turn heat to medium-low, and cover.
  3. Cook 20 minutes, until all water is absorbed and chicken is cooked through.  Add peas.  Garnish with parsley and serve with lemon or lime.

About bethsrecipes

my recipes
This entry was posted in Beth's Recipes. Bookmark the permalink.