As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of stability, normalcy, and gratitude for the simple things in life. Easy recipes like this One Pot Lemon Artichoke Chicken and Rice will make getting back into a dinnertime routine a breeze. 30 minutes, one pot, and you’re done! And don’t forget to get your family or roommates involved—the cooking process can be just as fun and therapeutic as the meal itself!
This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on Facebook, Twitter, Pinterest, or Instagram.
Grocery shopping at ALDI has been crucial to helping me get back into a routine among all the chaos this year. The small size of the store makes it easy to just get in, get out, and on my way, all without sacrificing selection. They’ve got all my grocery basics, tons of fresh produce (organics, too), and plenty of fun specialty and seasonal ingredients that inspire me to make delicious and flavorful meals, like this Lemon Artichoke Chicken and Rice.
For this easy one pot meal I combined the briny flavor of artichokes with bright fresh lemon, a pinch of red pepper flakes for a little kick, and a light sprinkle of salty feta to give every bite a little pop. And yes, you can get all of these ingredients at ALDI, even the artichoke hearts and feta (their specialty cheese selection is top notch)! It’s the classic and comforting combination of chicken and rice dish with an elevated flavor twist.
What Type of Pot Should I Use?
You will need a pot or skillet that has a tight fitting lid for this recipe. I used a 3 quart covered deep skillet, but a Dutch oven will also work well. You could even make this in a rice cooker, if your stove top rice cooking skills still need a little work! Just add everything to your rice cooker, give it a brief stir, and set it to the regular rice cooking cycle.
Tips for One Pot Rice Recipes
As with all “one pot” recipes, having good cookware is key. Using a good quality pot or pan that heats evenly will ensure that your rice cooks thoroughly and evenly without burning. Avoid thin or lightweight cookware as these can tend to cause hot and cold spots that don’t cook evenly.
Make sure to let the chicken and rice “rest” for about 5 minutes after turning off the heat. This allows the steam to redistribute throughout the rice, producing a more even texture and loosening any grains from the bottom of the pot.
Use a pot or pan that is close in size to your burner. Using a pot that is too wide for the burner may cause the outside edges to under cook.
What Can I Serve on the Side?
I consider this a “one pot meal” that is filling and diverse enough that it wouldn’t necessarily require a side dish, but if you want to up the vegetable content of your meal, a simple side salad of mixed greens, grape tomatoes, and a light vinaigrette would be a perfect light side. And yes, you can get all the ingredients for an awesome side salad like that at ALDI! ;)
One Pot Lemon Artichoke Chicken and Rice
Servings 4Ingredients
- 1 fresh lemon ($0.43)
- 1 lb. Kirkwood Fresh Chicken Breasts (boneless, skinless) ($2.49)
- 2 Tbsp Carlini Extra Virgin Olive Oil ($0.23)
- 4 cloves garlic ($0.16)
- 1 tsp Stonemill Dried Oregano ($0.10)
- 1/4 tsp Stonemill Crushed Red Pepper ($0.02)
- ¼ tsp salt ($0.02)
- 1 12oz. jar Tuscan Garden Quartered Artichoke Hearts ($2.59)
- 1 cup Earthly Grains Long Grain White Rice ($0.25)
- 1.5 cups Chef's Cupboard Chicken Broth ($0.45)
- 1 oz. Emporium Selection Feta Cheese Crumbles ($0.55)
Optional Garnish
- 2 Tbsp chopped parsley ($0.10)
Instructions
- Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
- Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
- Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
- Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
- Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
- Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
- Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love “one pot” rice dishes? You might also love my One Pot Lemon Garlic Shrimp and Rice! Or head to our One Pot Meals category to see all of our delicious one pot recipes.
How to Make One Pot Lemon Artichoke Chicken and Rice – Step by Step Photos
Here is everything you need to make this super simple One Pot Lemon Artichoke Chicken and Rice (all purchased from ALDI!).
Start by zesting and juicing a fresh lemon. You’ll need about 2 Tbsp lemon juice (that’s about half the lemon) and ½ tsp lemon zest, plus some for garnishing.
Drain one 12oz. jar of quartered artichoke hearts, then roughly chop them into smaller bite-sized pieces. Mince four cloves of garlic.
Cut one pound boneless, skinless chicken breast into ½-inch pieces.
Add 2 Tbsp olive oil to a large skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté for about 2 minutes (the chicken will not be fully cooked at this point). Add the minced garlic, 1 tsp dried oregano, ¼ tsp crushed red pepper, and ¼ tsp salt to the skillet with the chicken. Continue to sauté for one minute more.
Add 1 cup uncooked long grain white rice, the chopped artichoke hearts, 1.5 cups chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet.
Stir the ingredients briefly to combine.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low or just above low to lower the broth to a simmer. Allow it to simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest with the lid in place for 5 more minutes.
After allowing the chicken and rice to rest for five minutes, lift the lid, fluff the rice, and gently stir to redistribute the chicken and artichokes throughout the rice. Garnish with another pinch of lemon zest and some chopped parsley, if desired.
Serve hot and enjoy!
Was thinking of adding sundried tomatoes (as I have them in the house and woud add nice color), anyone try that?
I think that would be delicious!
This was SO GOOD. I doubled the amount of oregano and garlic (which I usually do lmao) and only had chicken thighs. It all worked out really well and is one of my favorite meals I’ve made in a long time!! I’m definitely adding it to my monthly rotation. Do you think it would freeze well if I made it for postpartum meals?
I’d love to try this, but I’m a vegetarian. I don’t think tofu or tempeh would work, but what about canelli beans?
That all sounds like it would be good!
Just made this and loved it. Used morningstar “chicken” strips (vegetarian), pre-minced garlic in the jar, white rice, and Italian seasoning (as that is what I had). Didn’t have broth so used water. And added pimentos for color. Despite all of my substitutions (which were borne of necessity) it was very, very good. Will definitely make again :)
Damn this was so good!
Question for you: Do you rinse the rice first? I don’t know if it will make a difference or not. Also, thanks for the Aldi recipe! I love that place!
You can rinse the rice first if you prefer, just make sure to drain it really well so the rice to water ratio doesn’t change. :)
This was really tasty! I added peas, chicken powder, onion, and red bell pepper. I will make this again.
Haven’t made the recipe yet, but love your addition of peas I think that would brighten up the whole pot! I always read the comments because you learn things over here too! Thanks for the suggestion
I would like to make this with brown rice. How would I adjust the recipe for that?
It would be pretty tricky and I’d need to do some testing before offering a concrete suggestion. Brown rice requires more liquid and about 3x the cook time, so at that point the other ingredients would likely be over cooked.
This was excellent! I substituted cauliflower rice for the white rice, used low sodium veggie broth instead of chicken broth, and added some spinach and mushrooms for more veg. I’ll be making this at least a couple of times a month. Thanks Beth!
I’ve been using this site for over 5 years, and after cooking this last night, this recipe instantly went in my “best of” folder! Love this one!!
This is really good and easy, I wanted it creamy so I added in 4oz of low-fat cream cheese at the end and it was amazing.
Taste great, but it has come out a little watery both times, what could I be doing wrong?
It’s hard to say. Are you draining the artichoke hearts? XOXO -Monti
I made a shortcut version of this where I threw everything into a pot right away except for the chicken, and then added leftover chicken at the end. It was very tasty, but I felt it needed some more veg, so I added spinach to the leftovers. Delicious!
This was easy and delicious! Love the bright flavors. I needed a recipe to use up one chicken breast I had left, and this was a great way to stretch it to feed my family of five. My kids loved it and we enjoyed it with a salad.
Love making this recipe, with two small changes:
– Switched from white rice to brown
– Added a can of Hunt’s diced tomatoes (roasted garlic if I can get it)
This recipe is so very satisfying! I was worried that the sourness level would be too high, but it was just right, in my opinion.
I had some leftover shredded chicken, so I just dumped all of the ingredients (except the cheese) into my rice cooker, stirred it, and let it do the rest. It turned out perfectly! I did use queso fresco instead of feta since the store was out of feta, left out the lemon zest, and I used chicken bouillon and water instead of the chicken broth. Finally, I used brown rice and adjusted the water and rice cooker setting accordingly.
This recipe is really nice and I’ve made it a couple of times now. Who doesn’t love lemon chicken right? I do love lemon chicken so I increased both the lemon juice and zest a notch. I also thought starting off with some onions cooked down would add that extra touch I liked. Being such a fan of lemon and chicken, I upped the lemon juice and zest just a little. I didn’t want to ruin it so just a little. I then added spinach at the last minute only because I had some I needed to use.
Thanks so much for these roadmaps to these easy and delicious meals and in the budget theme, adding things we have on hand to tweak or use. Simply delicious and I will make again and maybe even serve when people come over. Simple and delicious!
The flavours were good, but the proportions felt off. I had to add more broth and will definitely double the rice next time.
A perfect amount of food for 4 and a punch of flavor!
This turned out really nice, except for my own user error – I thought 2T of lemon juice seemed too little so I doubled it and mine turned out more acidic than I would have liked. I will stick to the recipe next time and I’m sure it will be even better.
I especially like this recipe because I like to food prep but don’t usually love reheated chicken breast, but cooking it in broth and acid helps to keep it fairly soft and tender even when reheated.
Added some extra broth and made this in my rice cooker. I love being able to push one button then walk away!
Doubled the recipe and it came out great flavor-wise. What would be another colorful vegetable that could go well here? I’m I think peas, but just something to add some vibrancy.
Also, adding some Crystal Hot sauce is a great add on to this!
Maybe tomatoes and kalamata olives to add color contrast?
I tried this with cherry tomatoes cut in half as well as some chili powder for a little heat, and it was great!
I added about 1 cup of frozen sweet peas at the “fluff the rice” step, and it worked out great. I’d recommend it.
Do you think this would hold up with cubed tempeh? maybe using marinated artichokes and letting the tempeh marinate in the artichoke juice?
Interesting idea! I’ve never tried anything like that, so I’m not sure how it would taste.
I decided to separate the components – making chicken souvlaki accompanied by the lemon artichoke rice. I used my rice cooker and it worked perfectly for this. The flavor is delicious. This will be a meal I will enjoy again and again. It’s easy enough for a busy night (especially if you use the rice cooker), but I’d serve it to company. A winner.
I tweaked the recipe a bit. I used about a pound-and-a-half of chicken and added chickpeas and an onion that I needed to use up. I used a whole large lemon for both zest and juice (definitely glad I did). I didn’t have oregano so I used Italian herbs and added a bit of rosemary, black pepper and summer Savory, and I didn’t use the red pepper as I’m not a fan of any level of spicy and just don’t keep it in my pantry. Finally, I subbed herbed chèvre for the feta garnish, again, because I needed to use it up; it was a dynamite bite of flavor on the lemony base of the dish. It was just delicious! I’d try this again but probably omit the onion so it comes out a little less wet and sticky.
I need to use an onion that’s started sprouting; how do you think that will be in this recipe? (I also won’t be using the red pepper flakes.)
Yes, I think that would incorporate into this recipe well. :)
Quick and super easy but felt more like a side dish. I did sub chicken for chickpeas, but otherwise the only change I made was adding more feta.
Usually Beth’s recipes are AMAZING and this one was pretty good, but I’m not in a hurry to make it again when there are so many I really love. Might work well as a rice side dish?
I think if you browned the chicken separate and put it on top of the rice, it might seem more like a main dish? Serve with a green salad and you’re golden
I’d like to use brown rice instead of white. It takes more time and liquid to cook. I can easily add more broth. I think the chicken might overcook in the time it takes for brown rice. What seems like the easiest way to approach that?
Take the chicken out of the pan after sauteing and add it back near the end?
I followed the recipe exactly and my rice was a little undercooked, any idea why?
I used a 6qt Dutch oven, was it maybe too big?
There could be a few reasons. Having a big pot shouldn’t be an issue as long as the burner is close in size to the bottom of the pot (if it’s too small, the outer edges might not get hot enough). Another reason might be that the heat wasn’t high enough to keep the rice simmering after the heat is turned down. Depending on your burner and cookware combo, sometimes that heat level needs to be adjusted slightly to make sure it stays simmering. And just to verify, you were using long grain white rice, correct?
Very nice Recipe I will definitely try this ….
This is missing from the artichoke recipe index, just FYI!
Thank you! Fixing it now. :)
What could you substitute for the white rice?
Made a version of this with the technique from your Creamy Chicken and Rice Skillet (used more broth and stirred often so it got all creamy and risotto-y). Turned out awesome! Had a little extra heavy cream, so I added that as well, but it didn’t need it!
Could you make this with quinoa instead of rice? Would the proportions change of grain to chicken broth ratio?
The proportions might change, yes, but unfortunately I’d have to test it to find out for sure.
very good , This is AWESOME. The lemon, the artichoke, and the feta, Thanks such a huge amount for everything you do!
What if one were to swap out the chicken breasts for boneless, skinless chicken thighs that could withstand the longer cooking time?:
Yep, thighs hold up to longer cooking better because they have more fat and don’t dry out as easily. :)
Great formula of The lemon, the artichoke, and the feta, Thank you.
Can this dish be made with brown rice that takes longer to cook? How would you adjust the recipe?
It would be tricky and I’d need to test it out first because when you add so much cooking time for the rice you risk over cooking the chicken.
Thanks for responding. That’s what I figured. I plan to try it this week. I think I will mostly cook the rice and chicken separate though, then somehow throw everything together toward the end of the rice cooking time.
This recipe looks delicious and I’m going to try it tonight with Trader Joe’s quick cooking brown rice!
Thank you !
Love this formula! This is AWESOME. The lemon, the artichoke, and the feta, Thanks such a huge amount for everything you do!
It’s unclear to me, for the rice cooker instructions do you mean don’t cook anything on the stove, and just put it all in the rice cooker?
I would just put it all in the rice cooker. :)
It sounds tasty, but has anyone converted the recipe to use an instant pot to reduce the time?
So so good, but the rice took much longer to cook and much more liquid than prescribed. Not sure if that’s user error or not, but just something to be aware of! I had to add almost a full cup of extra liquid and 10 extra minutes of cook time to get the rice done.
Love this recipe! Second time making it but this time I added some capers. They really added to the flavor of the dish.
I love capers but there are only 3 recipes where I use them, so THANK you for this suggestion! I added a tablespoon rinsed, and cut a tiny bit from the salt specified in the recipe. It is GOOD!
This recipe was just as simple as it seems! I made it in my dutch oven for Canadian Thanksgiving yesterday and it was a big hit!!
I did make some changes based on the preferences of my guests…I eliminated the red pepper, cut the garlic in half, used the juice of an entire lemon, switched to fresh parsley/oregano, and generously added the chopped herbs during step 4 (without measuring).
Everyone loved it!! It was so fragrant and filled the kitchen and dining area with a wonderful aroma. We’ll definitely make this again.
Long time follower, love your recipes! I made this dish tonight (no alterations except doubling lemon juice/zest because we REALLY love lemon). It was absolutely fantastic! My husband went for seconds, and he couldn’t praise it highly enough. I’ve made a lot of your recipes over the years and I’ve been impressed every time, but I was moved to comment today because of the incredibly positive review I got from him. Thank you for this, it will definitely become a staple at my table.
This is AWESOME. The lemon, the artichoke, and the feta just make this party of acidity that I cannot stop eating. A new favorite.
Big hit with the fam! Lots of flavor, easy and great for a last minute meal!
Thanks so much for all you do!
I made this yesterday and it was delicious! I loved that it was only one pot. I followed the directions exactly and it turned out wonderfully. I served it with sautéed zucchini on the side.
IF you cook in a cast iron, the dish will turn a deep blue! Still safe to eat and delicious!
I had to research your comment because the thought of a blue meal intrigued me about as much as Dr. Seuss’s Green Eggs and Ham. Apparently, artichokes have a chemical reaction with iron and aluminum that makes them turn blue!
This was really delicious. I halved all the ingredients and added a drained can of chickpeas, because I love them in your Spanish rice. I cooked this in my rice cooker, and it turned out great.
Really easy and delicious!! I have always found these sorts of rice dishes where the rice is simmered in a pan with other ingredients, but this was foolproof. I made a double batch and was glad I did, it’s so simple yet satisfying. I added extra rice and broth at an appropriate ratio and it made the recipe even more budget friendly but very delicious. I found that cutting the marinated artichoke hearts with kitchen scissors worked best.
This was soooo good! I had planned it for dinner the other night, but my meeting was running late and my husband had to take over making dinner. It was the most “complicated” meal he has ever made. (It’s not really complicated, but it was the fanciest he has done.) It came out great! Wonderful flavors. We will be making it again.
I made this tonight because I had all the ingredients on hand (different brands; I have no Aldi). It was so easy and fast, which I needed today. It was great! I only made trivial changes, as I had artichoke bottoms not hearts and basamati rice, and it was flavorful and filling. The red pepper flakes were the perfect amount to add flavor but not heat. I will definitely make this again!
Beth: I love Aldi’s too! The only question I have is getting good artichoke hearts in a jar that are not stringy. Can you help we out here. Every one of your one pot recipes I have tried have been excellent and ones that I use over and over again. It is just my husband and I, so the size works out well for us. Thanks for all your effort. I really appreciate it.
Regards,
Jeanne
Artichokes, by nature, are very fibrous, so I’m not sure you can avoid that part, unfortunately. :( You might try removing any thicker leaves before chopping, to see if that helps. The inner leaves are usually very soft but they get more fibrous as you go out, so you may need to do some manual separation to get it more the way you like. :)
Thank you Beth. I’ll give it a try. I appreciate all that you do with your web page. Looking forward to many more great recipes!! God bless.
Jeanne
Hello Beth
Wondering about the artichokes you show to use. I wasn’t familiar with the brand ( don’t live in the US ) so looked it them up as well as read the ingredients which were in the jar of quartered artichoke hearts you show, which were, water and salt, yet you mentioned in response to a readers question about using frozen artichoke hearts that the “vinegar” taste would be missing if the reader used them. That led me to wonder if you might have used marinated artichokes in your recipe, not in water as depicted in your needed ingredients photo list? I have both marinated and plain artichokes in water on hand but want to be sure I’m using the right one before going ahead with your recipe.
Thanks Beth.
You can use either one. I used the artichokes that are shown in the photo. :) The salty water has a salty-briney flavor.
Thanks Beth!
Trader Joe’s has grilled artichokes packed in oil that I used for another Budget Bytes recipe and they are great.
Looks like a good one. I always keep a jar or two of artichoke hearts in the pantry and boneless skinless chicken breast in the freezer! Must try!
Has anyone tried this with an Instant Pot? That’s my “go-to” cooking tool, anymore.
I’m planning on trying it tonight. I’ll cook the chicken and seasonings on “Saute” then add the chicken broth and deglaze the pot. Turn off the Saute function, add the artichokes and the rice and lemon. Put the lid on the Instant Pot and seal it up, then cook it on the Rice setting for maybe 12 minutes, followed by NPR for maybe 10 minutes.
I’m curious as to how the recipe turned out using your Instant Pot, Amber.
Tofu, Veg broth.
Small servings.
I only have frozen artichoke hearts. They aren’t brined. Are there any seasonings I should add to account for the “tuscan” flavor?
This looks sooo delicious! I can’t wait to make it!
I’m not sure about that, I’d probably need to do some testing. The most notable flavor that would be missing without the brine is the acidity from the vinegar. But honestly, the broth, lemon, and feta are great flavors in this dish already so I bet it would still be awesome just using them as-is.
I made this tonight and it came out great! I increased each of the spices by just a smidge, and the flavor is awesome even with plain, frozen artichoke hearts. Thanks for this excellent recipe!
What could I use in place of feta? Don’t have that on hand.
I guess it depends on what you do have on hand? The feta lends a nice salty pop of flavor to the dish, so you’d want to look for something that can add a similar quality.
This inspired me to do…a completely different recipe! I made your Artichoke and Spinach sandwich melt yesterday and had leftover filling. I also have leftover rice from a couple of days ago. So tonight I’ll combine the two leftovers with a bit of chicken broth and see what happens in the microwave.
I’ll try this actual recipe in a few days. Like you I love Aldi’s but there isn’t one very close. So whenever there’s a car trip I look for Aldi’s along the way and stock up.
I love how you improvised!
Love this dish, which isn’t surprising since I loooove lemon, artichoke, and feta. I also love Aldi for the same reasons you do, and appreciate having some recipes I know I can easily fully source from the store.
Thanks Beth! This was just we needed tonight: easy, quick and delicious.
“Serving: 1g ・ Calories: 409.48kcal”
Surely you don’t mean one gram of this delicious dish contains over 400 kcal? I know Americans get a bit confused by the metric system but one gram would be like five grains of rice :-)
Sorry about that, the recipe plugin sometimes does weird things with autofilling the fields and I guess it defaulted to grams for that one! Fixing now. :)
I almost passed this recipe up as artichoke is hard to get and expensive where I live. I then remembered I have bought it at a good price from Aldi and decided to check it out. I was pleasantly surprised, once I looked, that it was conceived with Aldi products. Love, love, love Aldi. I am glad you did a sponsored post from them.
This looks great! Would the cooking time or amount of liquid change if I used quinoa instead of rice?
Yes, you’d probably need to customize the cooking time and liquid for the quinoa. I’d need to test it first before offering specific advice, but you can always check the cooking instructions on your package of quinoa and use that as a starting point. :)
Hey Beth,
did you write this? It sounded so off to me! I love your recipies and your writing, but I don´t come for the ALDI commercial.
Yep, I wrote it. ;) I don’t do sponsored posts often, only when it’s a company that I truly love and recommend. I only do 2-3 per year, despite getting requests for brand partnerships on a daily basis, and ALDI is one of the companies that I feel I can honestly promote. Sponsored posts one way that I can pay to keep this site running and keep delivering free recipes to you.
Hi Beth, this was easy and DELICIOUS. I’m fortunate that there’s an Aldi about a half mile away from me, and I love it! Thanks for always making me look good in the kitchen..
Thank you for posting all of your wonderful recipes here :) I just made this for dinner tonight and it was terrific. I read your site ALL the time and many of your recipes are on heavy rotation at my house. As a long time reader, I wanted to say I’m happy to see you get sponsored (and with Aldi – how perfect for this site!)
Aldi is supposed to open in Phoenix. Can’t wait to check it out
Lol yeah you come for the free recipes. Beth, loved this post and recipe. Thanks!
Maria, why such a sourpuss? Did you try the recipe? I did! And bought all my ingredients and a different store because it was closer. And let me tell you, it’s as delicious as anything I’ve tried from Beth and I’ve tried A LOT. So maybe try this F R E E recipe before casting judgment upon our sweet Beth who works her @$$ off for us cheap foodies.
This looks great. My daughter is vegetarian and I am wondering what I could substitute the chicken with? Chickpeas?
Thank you!
I was wondering the same! I’m not vegetarian but I try to limit my meat consumption to 1lb a week. My first thought was chickpeas, but then I thought white beans would probably be really yummy with the lemon
I’ve tried this recipe with chickpeas and it turned out great! The chickpeas work really well with the rice, artichokes and lemon.
Some others have had great suggestions so far, but I vote for chickpeas! :) You might also check out my Spanish Chickpeas and Rice, which is very similar to this recipe, but happens to be vegan.
Love this recipe, and love that you’re working with Aldi–the budget cook’s best friend. You won’t find the variety of items there as you will in a large supermarket, but you will find quality produce, dairy products, meats, chocolate, and some short term spectacular finds. If you see something unusual you think you might like, grab several because you won’t see them again soon–I wish I’d bought 10 bags of the frozen elote corn a couple of months ago instead of the 2 I grabbed. It really doesn’t matter much, because there are new and interesting bargains every week.
Anyway, the ingredients for this recipe are always available. I added a couple of Tablespoons of chopped Kalamata olives and sundried tomato for a little color and some broccoli on the side–there’s plenty of flavor without those boosts. Thanks, Beth, for another winner.
YUM! I love those extra add-ins! :)
Would substituting brown rice work?
you’d need a way longer cooking time and more liquid, so most likely no.
As Jo mentioned, you’d need more liquid and a longer cooking time, which may end up over cooking the chicken. I’d need to test it before offering specifics for that substitution.
Aldi has quick-cooking brown rice! Cooks in 15-20 jobs like white rice and uses the same amount of liquid! Tastes great, too.
Oops, spell check is my enemy. Minutes, not jobs. I swear it just puts in whatever it wants lol