bulk up white rice with tons of cauliflower rice and peppers for a creamy, veggie-packed meal. the chicken finishes cooking right on top of the rice. one-pot magic.
This blew my mind it was so good. Husband ate 3 servings and I was mad because less leftovers for me. We just cut up the chicken and mixed it is which didn’t look good but it tasted great nonetheless. So thankful for all the veggies (also added the spinach) without skimping on chicken and rice comfort food vibes. Hall of fame add it to the rotation
I adore this recipe and have made it many times—it is the perfect comfort food. Do you think you could sub the cauliflower rice with shredded zucchini? Dealing with a glut of zucchini at present...
I don’t know what genius recipe development happens in your brain but I basically had a freezer emergency today and needed to use up a strange assortment of poblanos, red onion, a whole bag of cauliflower rice, chicken thighs and roasted corn. I plugged them into this recipe and WOAH, SO GOOD! Can’t wait to remake properly but also very excited for lunch this week!
Ok so something I wish you had in the notes for a lot of your recipes is how this works if you have frozen stuff or if you have to do it from unfrozen ingredients. This one - I've got frozen chicken breasts and frozen cauliflower rice... How do I do this recipe?
Great suggestion! We've definitely added a ton more notes to the recipes since first launching in 2020 (this recipe seems so short in comparison to our recent ones!!). For this particular recipe with frozen chicken breasts, I recommend thawing them first for even cooking. If you’re in a pinch and need to cook them straight from frozen, try searing them for a bit longer, about 4–5 minutes per side, to help them cook through more evenly, and then follow the rest of the recipe, checking for doneness with a meat thermometer. For the frozen cauliflower rice, you can toss it in directly - just add a couple of extra minutes to the cooking time before adding the chicken back in. Hope that helps!
Great recipe!!!! My 2 and 5 year old kids gobbled up this rice!
Any tips on reheating leftover chicken breasts? I’m vegetarian since 13 so am a little clueless on this front, but do cook meat for my husband and kiddos.
Thanks for all the awesome food! Your Substack is a go-to for me and I’ve really loved trying out so many recipes since I discovered it!
Do we think this would reheat from frozen well? Made it this week and LOVED it but now I want it in the freezer for lunches. Add a bit of liquid when reheating? What do we think?
Yes, exactly. I would freeze in cubes or ziplocs, add the frozen block of food to a skillet with a splash of water, and cover to steam thaw it over medium low heat!
I love coming back to this one. Sometimes I make it a real Cajun vibe and pan fry a few shrimpies that I add on top of the rice. My other favorite is slicing up some andouille chicken sausage, pan frying and serving on top of the rice. I suppose I could do either of those options in the one pot like it’s done with the chicken, but I’m not as skilled as Caro in these nuances so I don’t mind messing up another pan - especially if I’m not on cleaning duty!
This was delicious and my two toddlers loved the chicken. Who knew Cajun spice would be a hit with toddlers!!
what a huge win, well done!!!!
This blew my mind it was so good. Husband ate 3 servings and I was mad because less leftovers for me. We just cut up the chicken and mixed it is which didn’t look good but it tasted great nonetheless. So thankful for all the veggies (also added the spinach) without skimping on chicken and rice comfort food vibes. Hall of fame add it to the rotation
Hall of fame! LFG 💪🏼
I adore this recipe and have made it many times—it is the perfect comfort food. Do you think you could sub the cauliflower rice with shredded zucchini? Dealing with a glut of zucchini at present...
Yes absolutely!! Squeeze out the moisture before adding it.
If we use chicken thighs instead as written in subs, is that bone in or boneless
Boneless!
Can I use frozen cauliflower rice from a bag? Or should it be the freshly riced refrigerated kind?
frozen is great! just reduce the stock by 2 tablespoons to adjust for that extra moisture from frozen versus fresh. ENJOY!
Thank you so much!!! Loveee loving your non cookbook!
I am SO GLAD ❤️❤️
Can I use leftover rice and just add it later?
Yes!! With maybe 1 cup of stock to rehydrate it and make it risotto-y
I don’t know what genius recipe development happens in your brain but I basically had a freezer emergency today and needed to use up a strange assortment of poblanos, red onion, a whole bag of cauliflower rice, chicken thighs and roasted corn. I plugged them into this recipe and WOAH, SO GOOD! Can’t wait to remake properly but also very excited for lunch this week!
This is so good!!! Used all cauliflower rice and is a very good option for no carbs!
Ok so something I wish you had in the notes for a lot of your recipes is how this works if you have frozen stuff or if you have to do it from unfrozen ingredients. This one - I've got frozen chicken breasts and frozen cauliflower rice... How do I do this recipe?
Great suggestion! We've definitely added a ton more notes to the recipes since first launching in 2020 (this recipe seems so short in comparison to our recent ones!!). For this particular recipe with frozen chicken breasts, I recommend thawing them first for even cooking. If you’re in a pinch and need to cook them straight from frozen, try searing them for a bit longer, about 4–5 minutes per side, to help them cook through more evenly, and then follow the rest of the recipe, checking for doneness with a meat thermometer. For the frozen cauliflower rice, you can toss it in directly - just add a couple of extra minutes to the cooking time before adding the chicken back in. Hope that helps!
Guys, I hate parsley. This is an old recipe with no subs. I'm assuming I can leave it out, but I'm scared.
leave it out!!!! or use basil!!! or just leave it out!!
Great recipe!!!! My 2 and 5 year old kids gobbled up this rice!
Any tips on reheating leftover chicken breasts? I’m vegetarian since 13 so am a little clueless on this front, but do cook meat for my husband and kiddos.
Thanks for all the awesome food! Your Substack is a go-to for me and I’ve really loved trying out so many recipes since I discovered it!
Do we think this would reheat from frozen well? Made it this week and LOVED it but now I want it in the freezer for lunches. Add a bit of liquid when reheating? What do we think?
Yes, exactly. I would freeze in cubes or ziplocs, add the frozen block of food to a skillet with a splash of water, and cover to steam thaw it over medium low heat!
Think I could swing this with a frozen onion/pepper blend?
you know i do
It turned out perfect! Decreased the broth just in case and my kids even had seconds!
Any subs for bell pepper haters?
Hi Lindsay! I think cherry tomatoes or zucchini could work well as a sub!
Zucchini is such a good one!! Or cherry tomatoes but I love the zucchini idea.
I love coming back to this one. Sometimes I make it a real Cajun vibe and pan fry a few shrimpies that I add on top of the rice. My other favorite is slicing up some andouille chicken sausage, pan frying and serving on top of the rice. I suppose I could do either of those options in the one pot like it’s done with the chicken, but I’m not as skilled as Caro in these nuances so I don’t mind messing up another pan - especially if I’m not on cleaning duty!
This is banging. I made for meal prep for the week and I ate a whole serving after cooking it bc DAMN it’s so tasty