Back to Chicken & Rice Skillet

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Chicken & Rice Skillet Recipe

Chicken & Rice Skillet Recipe

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. YIELD:4 servings

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

  • 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.

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 .

Reviews for Chicken & Rice Skillet

Sort By :
MY REVIEW
kaylenn2172
Reviewed Nov. 11, 2014

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

MY REVIEW
verniemack
Reviewed Jun. 16, 2013

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

Loading Image

Wine Pairings

Sweet White Wine

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