Confetti Chicken & Pepper Rice

This colorful one-pot chicken and rice dinner gets its name from the confetti of yellow, red, and green bell peppers scattered throughout. The peppers cook in chicken broth, the rice steams off the heat, and the chicken gets tossed in a quick honey Dijon glaze before everything comes together.

Using instant rice is the speed trick here. It absorbs the broth in just five minutes off the heat, which means the peppers retain their crunch and color instead of turning soft and drab. The broth infuses the rice with savory flavor as it steams.

The honey mustard chicken is simple but effective. Dijon adds sharpness, honey rounds it out with sweetness, and mixing them with the cubed chicken before stirring into the rice means every bite has that tangy-sweet coating. Green onions folded in at the end add a fresh, peppery bite.

Kitchen Tips

• Cut all three peppers into uniform strips so they cook evenly in the broth
• Don’t lift the lid while the rice is steaming. It needs those five minutes undisturbed to absorb fully
• Use cooked or leftover chicken to keep this truly quick. Rotisserie chicken works perfectly
• Stir gently when combining so the rice doesn’t turn mushy

Variations

• Add a pinch of red pepper flakes to the broth for a little heat
• Swap chicken for shrimp for a seafood version that cooks even faster
• Stir in a handful of frozen corn kernels with the peppers for extra sweetness and color