Chicken and Rice Skillet
One pot, one happy family. Rotisserie chicken, rice, veggies and the perfect amount of cheese make this a dinner that is sure to be on your menu rotation.
Servings: 4 People
Calories: 383kcal
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.