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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


  • 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.

Nutritional Facts

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

Reviews for Chicken & Rice Skillet

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Reviewed Nov. 11, 2014

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

Reviewed Jun. 16, 2013

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

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Wine Pairings

Sweet White Wine

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