Chicken & Rice Skillet Recipe
Chicken & Rice Skillet Recipe photo by Taste of Home
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Chicken & Rice Skillet Recipe

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My Cuban mother-in-law makes the best Arroz Con Pollo, but it is very time consuming. This is my quick, weeknight version of the dish she makes. —Jacqueline Correa, Landing, New Jersey
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings


  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 1 cup uncooked long grain rice
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14 ounces) diced tomatoes and green chilies, undrained
  • 3 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups cubed cooked chicken breast
  • 1 cup frozen peas

Nutritional Facts

1-1/2 cups: 364 calories, 5g fat (1g saturated fat), 54mg cholesterol, 783mg sodium, 50g carbohydrate (5g sugars, 4g fiber), 28g protein.


  1. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender.
  2. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth, tomatoes, water, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add chicken and peas; heat through. Yield: 4 servings.
Originally published as Chicken & Rice Skillet in Healthy Cooking December/January 2013, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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kaylenn2172 User ID: 1286066 198268
Reviewed Nov. 11, 2014

"quick and easy but a bit bland. Next time I will double the spice."

verniemack User ID: 3389660 120104
Reviewed Jun. 16, 2013

"This is a great recipe. Lots of flavor and really easy to make."

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