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Chicken and Rice Skillet

Serves 4

We all need quick and easy recipes with minimal clean-up time. Despite the number of ingredients, this chicken and rice dish is delicious and makes a one pot meal that can be altered a number of ways to taste, as noted in the variations below.


In a large skillet, heat the oil over medium-high heat. Add the onions and peppers and sauté until slightly softened, about 3 minutes. Add the cubed chicken and season with salt and pepper; sauté until chicken starts to turn golden, about 4 minutes. Add the garlic and sauté one more minute. Add the rice, tomato paste and seasonings. Stir well to combine and cook for about 2 minutes. Mix together the broth, reserved tomato juices and enough water to make 2 cups. Add to the skillet with salt and pepper. Bring to a boil, scraping bottom of pan to loosen any browned bits; reduce to low, cover and simmer for 20 minutes. (Check, without stirring, after about 15 minutes and add a little water if the juice is evaporated.) Combine all ingredients well; remove the bay leaf before serving.

Variations: If desired, add 1 to 1-1/2 cups of a quick cooking frozen vegetable, such as peas or corn, during the last 3 minutes of cooking. For a spicier dish, add your favorite seasonings such as cumin, ground chiles, crushed red pepper or cayenne. This can be adjusted to almost any preference, so long as the amounts of rice and liquid remain the same.