One-Pot Garden Vegetable Chicken and Rice

It only takes 15 minutes to serve your family this simple and healthy dish featuring Uncle Ben’s Ready Rice Garden Vegetable. Pair it with a garden salad for a great meal.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Recipe by Brittany L. Chin Jones, MS, RD, LD


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cup chopped broccoli florets
  • 1 red bell pepper, chopped
  • 1 teaspoon black pepper
  • 1 package Uncle Ben’s Ready Rice Garden Vegetable
  • 8 ounces (about 1 cup) cooked, diced chicken breast


Place a large sauce pan over medium heat and add the olive oil. Add the onion and garlic, and sauté until translucent, about 2-3 minutes. Add the chopped broccoli florets, red bell pepper and black pepper, and mix in with the onion and garlic. Reduce heat to medium-low, cover and cook until the broccoli and red peppers are fully cooked, about 3-5 minutes. While the vegetables are cooking, heat the rice according to the package directions. Once the vegetables are cooked, add the rice and diced chicken to the sauce pan. Mix well. Serve while hot. Makes 4 servings.

Nutrition Information

Serving Size: 1 1/4 cup

CALORIES 250; TOTAL FAT 9g; SAT. FAT 1g; CHOL. 48mg; SODIUM 410mg; CARB. 23g; FIBER 2g; SUGARS 2g; PROTEIN 21g; POTASSIUM 393mg

Brittany Chin Jones on InstagramBrittany Chin Jones on Twitter
Brittany Chin Jones
Brittany L. Chin Jones, MS, RD, LD, is the owner of Blush Nutrition, LLC and the Continuing Education Chair for the South Carolina Academy of Nutrition and Dietetics (SCAND). Over the years she has served as the Piedmont Dietetic Association president, SCAND PR-Media Chair, and the Communications Chair for the Thirty and Under in Nutrition Dietetics member interest group. Follow her at and on Twitter and Instagram.