Rice Uruguayan

Discover the comforting flavors of South America with "Rice Uruguayan," a vibrant one-pot meal that combines tender chicken thighs, perfectly seasoned long-grain white rice, and a rainbow of fresh vegetables. Infused with the warm, smoky notes of paprika and cumin, this dish is simmered to perfection in rich chicken stock, creating a harmonious blend of spices and texture. The sautéed onion, bell peppers, and carrots add a delightful sweet-savory balance, while a garnish of chopped parsley offers a burst of freshness. Easy to prepare in under an hour, this hearty, gluten-free dish is perfect for family dinners or cozy gatherings. Serve it hot with a simple salad or crusty bread for a satisfying meal that’s both wholesome and delicious. "Rice Uruguayan" beautifully showcases the essence of Latin comfort food with every flavorful bite.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups long-grain white rice
• 4 pieces chicken thighs
• 1 large onion
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large carrot
• 3 cloves garlic cloves
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 4 cups chicken stock
• 2 tablespoons chopped parsley
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Set it aside to drain.

Step 2

Finely chop the onion, red bell pepper, green bell pepper, and garlic. Grate the carrot or cut it into small cubes.

Step 3

Heat the olive oil in a large pot or deep skillet over medium heat. Season the chicken thighs with salt and black pepper and sear them in the pot until golden brown on both sides, about 5 minutes per side. Remove the chicken thighs and set aside.

Step 4

In the same pot, add the onion and garlic. Sauté for 2-3 minutes until softened and aromatic.

Step 5

Add the red and green bell peppers and carrots to the pot. Cook for another 5 minutes, stirring occasionally.

Step 6

Stir in the paprika, cumin, and a pinch of additional salt. Add the rinsed rice and stir well to coat it with the vegetable mixture and spices.

Step 7

Pour in the chicken stock and return the chicken thighs to the pot, nestling them into the rice. Bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25 minutes or until the rice is fully cooked and the chicken is tender.

Step 9

Remove the pot from the heat and let it rest, covered, for 5 minutes.

Step 10

Garnish the dish with chopped parsley and serve hot. Optionally, pair with a simple side salad or crusty bread.

Nutrition Facts

Serving size	3078.6 grams (3078.6g)

Amount per serving	% Daily Value*
Calories	2744

Total Fat 125.70g	161%
Saturated Fat 26.50g	133%
Polyunsaturated Fat 4.10g
Cholesterol 649mg	216%
Sodium 3424mg	149%
Total Carbohydrate 167.60g	61%
Dietary Fiber 15.40g	55%
Total Sugars 26.30g
Protein 227.10g	454%

Vitamin D 42IU	210%
Calcium 347mg	27%
Iron 22mg	121%
Potassium 2939mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 33.5%

Carbs: 24.7%