Jalapeno Chicken and Rice

This gluten-free recipe combines tender chicken with spicy jalapeno, sweet corn, and fragrant basil for a comforting and filling meal.

10m

Prep Time

35m

Cook Time

Servings

Ingredients

1 pound chicken breast, cut into bite-size pieces

1 jalapeno pepper, seeded and finely chopped

1 cup uncooked white rice

1 cup sweet corn kernels

3 cups gluten-free chicken broth

1 1/2 cups diced carrots

1/4 cup chopped fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

Step 1

In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken, jalapeno, carrots, salt, and pepper, and sauté for 5-7 minutes, until the chicken is browned on all sides.

Step 2

Add the rice and corn to the pot, and stir to combine. Pour in the chicken broth, cover the pot, and bring to a boil.

Step 3

Reduce the heat to low, and simmer the mixture for 20-25 minutes, stirring occasionally, until the rice is cooked through and the liquid is absorbed.

Step 4

Stir in the fresh basil, and serve hot.