Anthony Jo’s Chicken and Rice – The $500 Cooking Challenge Recipe
This easy chicken breast and white rice recipe with roasted cherry tomatoes (Anthony Jo’s Chicken and Rice) is a simple, affordable gym bro weeknight dinner that comes together with basic pantry seasonings like oregano, smoked paprika, onion powder, and Tony’s seasoning. The chicken is seared in olive oil, the tomatoes are cooked until soft and juicy, where the winner gets $500 and the loser has to jump in the pool, so the pressure was on to make something simple but really delicious.
🤔 Common Questions
Yes, boneless skinless chicken thighs work great in this recipe and will be even more juicy and flavorful.
Yes, you can cook the chicken, tomatoes, and rice ahead of time and store in the refrigerator for up to 3 days. Reheat in the microwave or skillet.
Yes, but brown rice will take longer to cook and may require more liquid.
Story for Recipe
This recipe actually came from a cooking challenge between me and my mom. We decided to have Maddy be the judge, and the winner gets $500 while the loser has to jump in the pool. I’ve been filming my mom cooking for six years, so we decided it was time to put the recipes head-to-head and see who actually wins. I wanted to make something simple but really flavorful, so I made this easy chicken and rice with roasted cherry tomatoes, and honestly, it turned out really, really good.
Anthony Jo’s Chicken and Rice – The $500 Cooking Challenge Recipe
Ingredients
Ingredients
- 2 chicken breasts cut into small cubes
- 1 cup white rice
- 1½ cups water
- ½ pint cherry tomatoes
- 2 tablespoons olive oil
- 2 tbsp Lemon Juice
Chicken Seasoning
- 1 teaspoon Tony’s seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tomato Seasoning
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
Instructions
- Cut the chicken breasts into small bite-size cubes and place in a bowl.
- Add olive oil, Tony’s seasoning, onion powder, smoked paprika, oregano, salt, and pepper to the chicken and mix until evenly coated.
- Heat a large skillet over medium-high heat and add a little olive oil.
- Add the chicken to the skillet and cook on high heat until browned and cooked through, about 5–7 minutes.
- Once the chicken is cooked, reduce the heat to low.
- Toss the cherry tomatoes with olive oil, salt, pepper, and oregano, then add them to the skillet with the chicken.
- Cook on low heat for 3–5 minutes until the tomatoes start to soften and burst. Anytime during the cooking add the lemon juice.
- While the chicken and tomatoes cook, bring 1½ cups water to a boil and add the white rice.
- Cover and cook rice on low for about 15 minutes until fluffy.
- Serve the chicken and tomatoes over the white rice and spoon the juices from the pan over the top.
Video
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🗒 More Delicious Recipes
-
Easy Crockpot Philly Cheesesteaks
If you love a classic Philly cheesesteak but don’t want to stand over the stove, this Easy Crockpot Philly Cheesesteak is about to be your new obsession. Tender sliced sirloin slow cooks with peppers, onions, garlic, and a rich, savory broth until it’s melt-in-your-mouth juicy. Finished with melted provolone and topped with Cheez Whiz on a toasted hoagie roll, every…
-
Easy Crockpot Chicken Philly Cheesesteak
If you love a classic Philly cheesesteak but want it easier & just as good possibly BETTER, this Crockpot Chicken Philly Cheesesteak is the move. Tender shredded chicken slow cooks with onions, roasted peppers, and tangy pepperoncini in a rich, buttery broth, then gets finished with melty cheese and piled onto toasted hoagie rolls. This is my…
-
5 Ingredient Caprese Pasta Salad
If you need the kind of recipe that disappears at every BBQ, cookout, or pool day — this 5 Ingredient Caprese Pasta Salad is it. It’s fresh, colorful, loaded with juicy cherry tomatoes, creamy mozzarella, and tossed in that classic zesty Italian dressing flavor everyone loves. The secret? Letting it sit. This is one of those recipes…
