Chicken & Rice Skillet Recipe

4.5 2 3
Chicken & Rice Skillet Recipe
Chicken & Rice Skillet Recipe photo by Taste of Home
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Chicken & Rice Skillet Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 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

Directions

In a large nonstick skillet coated with cooking spray, saute onion in oil until tender.
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

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 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
  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

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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."

MY REVIEW
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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