Chicken and Rice Skillet

Serves 4

We all need quick and easy recipes with minimal clean-up now and then. 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. See the variations below for some suggestions.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 1 small or 1/2 large green bell pepper, coarsely chopped
• 1 small or 1/2 large red bell pepper, coarsely chopped
• 1 pound boneless, skinless, chicken breast, cut into 1-inch cubes
• Salt and pepper to taste
• 4 large garlic gloves, minced
• 1 cup uncooked long-grain rice
• 2 tablespoons tomato paste
• 1-1/2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons sweet paprika
• 1 bay leaf
• 1 can (14.5 ounces) whole tomatoes, drained and chopped, juices reserved
• 1 can (14.5 ounces) chicken broth, preferably low-sodium
• 1/4 cup dry white wine (can use extra broth or water)

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 heat to low, cover and simmer for 20 minutes, checking after about 15 minutes and adding a little water if the pan is dry. Combine all ingredients well and 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.