one pot chicken & rice with peas

This is our quick and foolproof version of Spanish rice.

The beauty of this recipe is how everything cooks in one pot at the same time, allowing the flavors to meld and develop. Rice grains are first toasted in a hot pan with paprika and onions before simmering with the chicken. Strips of lemon give the dish a bright fragrance. Cook, relax and enjoy!

What you'll need: 1 medium onion 2 cloves garlic 2 oz celery 1 lemon 3 boneless, skinless chicken breasts 2 teaspoons paprika 1½ cups basmati rice fresh thyme sprigs 1 cup frozen peas coarse salt freshly ground black pepper olive oil

Equipment: Dutch oven or pot with a tight-fitting lid

Recipe steps: 1. Prep vegetables Peel, halve, and finely chop onion. Peel and finely chop garlic and chop celery. Using a vegetable peeler, remove 2 strips zest from lemon. Season chicken with 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon pepper.

  1. Cook chicken Heat 1 tablespoon oil in a Dutch oven or heavy-bottomed pot over medium-high. Add chicken and brown on both sides, 6–8 minutes. Transfer to a plate.

  2. Cook vegetables Add 1 tablespoon oil to pot and add onion, celery, garlic, remaining teaspoon paprika and 1 teaspoon salt. Cook, stirring often, until vegetables are softened, about 5 minutes.

  3. Cook rice Stir in rice and cook, stirring often, until rice just starts to stick, about 2 minutes. Stir in 2 ½ cups water, thyme sprigs, lemon strips, and ½ teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook 7 minutes.

  4. Finish chicken Uncover pot, stir in peas and nestle chicken into rice. Cover and cook until chicken is cooked through and peas are tender, 8–10 minutes more. Transfer chicken to a board to rest, 5 minutes.

  5. Serve Cut lemon into wedges. Slice chicken and serve over rice with a drizzle of oil and lemon wedges. Enjoy!