Chicken and Rice with Vegetables
Tender rice with chicken, carrots, and zucchini, simmered in water—ideal for a 1-year-old.
- Time
- 30 min
- Serving
- 227 kcal
- Ingredients
- ≈ $0.74
- Protein
- 15 g
Ingredients
- 1 Long-grain ricepack 800 g ≈ $1.94 35 g
- 2 Chicken breast filletpack 800 g ≈ $7.23 50 g
- 3 Carrots≈ $1.50 per kg 30 g
- 4 Zucchini≈ $3.00 per kg 40 g
- 5 Butterpack 180 g ≈ $1.58 4 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut chicken2 breast into 1 cm cubes; dice carrots3 and zucchini4 into 0.5–1 cm pieces.
Rinse rice, cover with water in a 1:2 ratio, and simmer covered on low heat for 15 minutes until tender.
Sear chicken2 and carrots3 in half the oil over medium heat for 3–4 minutes, stirring often.
Add zucchini4 and 100 ml water, cover, and braise on low heat for 10–12 minutes until chicken2 is fully cooked and veggies are soft.
Combine rice with the skillet contents, add the remaining oil, and mix well.
Cool to warm and serve.
Tips
- Why it works
- Cut chicken into 1.5 cm cubes so it cooks evenly and stays tender without drying out. Overlarge pieces stay tough.
- Substitutions
- Use frozen peas (30g) instead of zucchini for convenience; swap carrots for frozen corn (30g) if out of fresh.
- Common mistakes
- If the rice is mushy, you added too much water or overcooked it. Check the texture before mixing.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in a covered pan with 20 ml water on low heat until warm.
- Serve with
- Pair with a simple cucumber-tomato salad for a balanced, light contrast to the richness of the dish.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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