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  • Chicken and Rice

A crowd-pleaser made from simple ingredients in a single pot.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
15 minutes 1 hour 15 minutes 6 servings 1 C rice and 1 piece chicken
  • 6 chicken pieces (legs and breasts), skinned

  • 2 tsp vegetable oil

  • 4 C water

  • 2 tomatoes, chopped

  • ½ C green pepper, chopped

  • ¼ C red pepper, chopped

  • ¼ C celery, diced

  • 1 medium carrot, grated

  • ¼ C frozen yellow corn

  • ½ C onion, chopped

  • ¼ C chopped fresh cilantro

  • 2 cloves garlic, chopped fine

  • ⅛ tsp salt

  • ⅛ tsp ground black pepper

  • 2 C rice

  • ½ C frozen peas

  • 2 oz Spanish olives

  • ¼ C raisins

7 g
Total fat
2 g
Saturated fat
49 mg
352 mg
63 mg
4 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    In a large pot, brown chicken pieces in oil.

  • 2
    Add water, tomatoes, green and red peppers, celery, carrot, corn, onion, cilantro, garlic, salt, and black pepper. Cover and cook over medium heat for 20 to 30 minutes, or until chicken is done.

  • 3
    Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes, until rice is cooked.

  • 4
    Add chicken and raisins, and cook for another 8 minutes. Serve.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.