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A blue skillet filled with a vegan chicken broccoli and rice dish topped with garlic breadcrumbs.
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Vegan Chicken and Broccoli Rice

A hearty vegan chicken and broccoli rice dish made on the stovetop in 1 pot.
Course Main Course
Cuisine American
Keyword vegan broccoli and rice, vegan chicken broccoli and rice
Diet Gluten-Free Option, High Protein, Nut-Free, Soy-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 698kcal
Author Monica Davis

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper or red pepper flakes
  • 1 cup carrots diced
  • 2 cups vegan chicken or 1 package of Gardein chicken strips
  • 3 cups broccoli chopped small
  • 1 1/2 cups basmati rice
  • 4 cups vegan chicken broth
  • 1 cup vegan mozzarella cheese (or vegan cheddar)

Garlic breadcrumbs

  • 1 cup panko breadcrumbs optional
  • 4 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon nutritional yeast optional
US - Metric

Instructions

  • Saute a peeled, diced onion in 2 tablespoons olive oil over medium-low heat until translucent.
  • Add 3 cloves minced garlic, 2 cups vegan chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir well and cook for another minute or two, until the chicken is heated through.
  • Add 1 cup diced carrot and 3 cups chopped broccoli florets, and stir well. Then stir in 1 1/2 cups washed basmati rice and 4 cups vegan broth. Turn up the heat to medium, stir well, and bring to a slow boil.
  • Cover and simmer for 15 minutes, then add 1 cup vegan cheese, stir well, cover, and simmer again for 5-10 minutes, until the rice is tender and most of the liquid has been absorbed.
  • Make the toasted breadcrumbs
  • While the rice cooks, melt 4 tablespoons vegan butter in a saucepan, then add 1 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1 tablespoon nutritional yeast. Stir well and toast the breadcrumbs over medium heat until slightly browned, then sprinkle them over the cooked rice. (You can also skip toasting the breadcrumbs on the stovetop and simply sprinkle them on the rice, then toss the whole skillet in the oven on broil for 2-4 minutes to get the top golden brown.)

Notes

  • Be sure to cover the rice while cooking.
  • Stir the rice only once to mix in the cheese toward the end of cooking; you don't want to overstir it.
  • You can swap out the breadcrumb mixture with vegan cheese for a cheesier rice dish.

Nutrition

Serving: 1.5cups | Calories: 698kcal | Carbohydrates: 70g | Protein: 18g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Sodium: 1894mg | Potassium: 421mg | Fiber: 9g | Sugar: 5g | Vitamin A: 4072IU | Vitamin C: 42mg | Calcium: 115mg | Iron: 5mg