Curried Rice with Chicken and Vegetables

This Curried Rice with Chicken and Vegetables is a hearty, healthy, and tasty meal that takes the guesswork out of what to make for dinner when you’re too tired or too busy to prepare something.

Are you feeling like you’re being pulled in fifty different directions between work, your spouse, the kids, extended family, friends, and various activities? And where in all of that is the time for Y-O-U??

I know that when you’re in “kid mode” there will be all sorts of things going on – sporting events, appointments, etc., and there are going to be crazy nights. That’s when meals like this made with Success® Rice come in handy. I don’t have to measure it, it’s ready in just 10 minutes and cooks perfectly every time.

Plus, there’s a little bit of everything in this meal– chicken for protein, plenty of veggies for fiber and color, and rice to help stretch everything and fill you up. The whole family will love the delicious flavor of this easy recipe!

A Beginner’s Guide to Curry

If you don’t have a lot of experience eating the wonderful flavors of Indian food, this Curried Rice recipe is a good recipe for your first time! Compared to many curries, the sauce in this recipe is very mild.

But what is curry? Curries contain a mix of spices used as a base for a curry sauce. Most curries contain turmeric, which gives it that distinctive yellow color. You might find a blend of spices like cumin, ground coriander, mustard seed, fennel, black pepper, cardamom, and more.

Spicy curries have peppers in them. You might find red peppers, cayenne pepper, or other hot peppers.

Curry sauce combines milk, water, broth, or cream with the above spices, served over all different kinds of proteins such as chicken or fish and with a carb like rice or naan bread.

Ingredients Needed

Curried Rice with Chicken and Vegetables is a (mostly) one-pot dinner using a handful of ingredients. Here’s what you’ll need:

• Boil-in-a-bag rice (I used Success® Rice White Rice)
  You can also use 6 cups of cooked rice, your choice
• Boneless skinless chicken breasts, cut into bite-sized pieces
• Chopped broccoli
• Carrots
• One medium yellow onion, minced
• 1 clove garlic, minced
• Olive oil
• Chicken broth
• Sesame Oil
• Curry powder
• Turmeric
• Salt
• Ground black pepper

How to make Curried Rice with Chicken and Vegetables

1. Cook the boil-in-a-bag rice according to the package directions.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Place the onion and garlic into the skillet and cook until the onion is translucent about 3-5 minutes.
3. Add the chicken to the pan and cook for 7-10 minutes until cooked thoroughly. Place the contents of the skillet in a bowl.
4. Heat the remaining tablespoon of olive oil in the skillet. Add the broccoli, carrots, and chicken broth then cook and stir for three minutes.
5. Add the chicken, cooked rice, turmeric, curry powder, sesame oil, salt and pepper to the skillet and mix thoroughly. Remove the skillet from heat, cover, and let sit for 3-5 minutes before serving.

Can I use different rice in this recipe?

Of course, you can use your favorite rice in this recipe. Jasmine rice will work, as will long-grain rice. I just like using the boil-in-a-bag rice because When I use it, there’s no rice sticking to the sides of my pan that I have to clean up. I like that. A LOT.

It’s also gluten-free, comes in different varieties, and has various sizes to feed your family however big or small they may be.

However, I recommend against using brown rice. It drastically increases the cooking time. If you want a healthier substitution, try using quinoa instead.

Can I use red curry paste in this recipe instead of curry powder?

Brown or yellow curry powder is not made with fresh chilies so it is much milder than curry paste. Feel free to use it, but know it will be much spicier! You should be able to find either one in your local grocery stores.
If you’re going to use curry paste, the rule of thumb is 1 tablespoon to curry paste for 1 teaspoon of curry powder, so you would need 1 ½ tablespoons of curry paste for this recipe. If you prefer it to be milder, use 1 tablespoon. You can always add more if you want it to have more of a kick, but once you add too much, you can’t go back.

Other substitutions and changes

• You can add more spices! As I said, this is a mild curry recipe. Add some fresh ginger, cumin, or your favorite spices to bring it up a level!
• Feel free to mix in your favorite fresh vegetables! I also like diced cucumber and tomato with curry. Top it with green onions or a diced red bell pepper!
• Make this vegetarian by substituting vegetable broth and swap chicken for a protein like chickpeas or tofu.
• Add a tablespoon or two of sour cream or Greek yogurt at the end to make everything a little creamy.

How to store leftover Curried Rice dinner

This recipe is perfect for lunch the next day or for a week of meal prep! Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a little bit of oil and a bit of water to rehydrate the rice.

Can I freeze Curried Rice with Chicken and Vegetables?

This recipe can be frozen if that is done on the same day you make it. Rice grows bacteria that are killed when cooked, but those bacteria can regrow. Let it cool to room temperature, transfer it to a freezer-safe bag or dish, then freeze it right away.

Favorite Rice Dishes

There are so many great ways to use up leftover rice (or just enjoy fresh rice). Try one of these easy recipes:

• Coconut Rice– this creamy rice is the perfect base for so many things!
• Easy Chicken Fried Rice– it might be better than takeout!
• Cheesy Chicken Broccoli Rice Casserole– this deliciously cheesy dinner is a family favorite!
• Copycat Chipotle Cilantro Lime Rice– I love this with some Sweet Pork or Chicken!
• Jambalaya– those Southern flavors hit the spot!