What’s not to love about a one pot meal?
One pot meals make life easy, fact. If you don’t already have a few of them in your rotation, this Chicken and Rice Skillet is calling your name. My vegetarian and meat eaters all love this skillet. The offending items are big enough to be removed with no tears shed. And I love this recipe,
We’ve established that I keep my freezer stocked, and this skillet meal puts those items to good use. One cup frozen rotisserie chicken meat, check. One bag frozen broccoli florets, check. Wine, that’s always a check. Combine that with a few pantry items and some cheese, and you’re in the family dinner business!
What am I getting myself into?
This Chicken and Rice Skillet makes me happy yourself the wine, measure the rice, see where we’re going with this?
The end result is a little peace of heaven. The rice is flavorful and perfectly cooked, little pockets of chicken and broccoli scatter the skillet. The tomatoes have cooked down with the cheese into dinner nirvana. There’s the crisp, green onion scattered on top, which not only looks Instagram worthy but adds just the right amount of freshness.
If you want to take this Chicken and Rice Skillet to the next level, a drizzle of some Jalapeño Tabasco is just, WOW. Even my five-year-old pours it on, got to love those SW tolerant taste buds. I’m sure you can tell by now how much I absolutely love this recipe, hope you and your family do as well.
enjoy!
xx
the turnips + tantrums team
Chicken and Rice Skillet
Ingredients
- 2 tbsp olive oil
- 1/2 onion chopped
- 3 garlic cloves minced
- 1 tomato diced
- 1 cup short grain rice
- 1 cup white wine
- 1 cup water
- 1 chicken bouillon cube
- 1 cup rotisserie chicken
- 1 cup dill havarti cheese cut into 1 inch cubes
- 1 bag frozen broccoli florets
Instructions
- Pre-heat the oven to 425 degrees.
- Over medium-high heat, in an ovenproof skillet, add oil. Once it starts to shimmer, add onions. Cook until translucent, about 3 minutes.
- Add garlic, once fragrant (about a minute), add tomatoes. Stir until they start to soften, about a minute.
- Add rice and wine — Cook down until reduced a bit, about 2 minutes.
- Add water, bullion, chicken, broccoli and half of cheese. Stir.
- Cover with an oven-proof lid, or wrap tightly with foil.
- Finish in the oven. Will take 20 minutes, until the liquid has been absorbed.
- Remove from oven, add remaining cheese then place under the broiler until the cheese is bubbly, another 2 minutes.
- Remove from oven, garnish with green onion. Serve with Jalapeno Tabasco.
Nutrition
Recipe Source: Inspired by Food Network’s “Chicken and Rice Casserole.”
Looking for another quick and easy meal? Try our Chickpea Tostadas recipe, it’s a family fave in our house!
2 thoughts on “Chicken and Rice Skillet”