One-Pot Creamy Chicken Rice with Peppers

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and season with half of the salt and black pepper.

2. 2

   Heat the olive oil in a large pot or deep skillet over medium-high heat.

3. 3

   Add the chicken pieces and cook for 3-4 minutes until lightly browned. Remove the chicken and set aside.

4. 4

   In the same pot, add the sliced onion and julienned bell peppers. Sauté for 3-4 minutes until softened.

5. 5

   Add the minced garlic and smoked paprika, and cook for 1 minute until fragrant.

6. 6

   Stir in the uncooked jasmine rice and toast for 1-2 minutes, stirring frequently.

7. 7

   Pour in the chicken broth and light cream. Add the remaining salt and black pepper. Stir well to combine.

8. 8

   Return the browned chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to low.

9. 9

   Cover and simmer for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

10. 10

    Remove from heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork and serve hot.