Boneless chicken combined with fresh peppers, onions and long grain rice; then slowly simmered in chicken broth in a skillet.
This delicious and easy-to-make skillet meal is perfect for busy weeknights. The boneless chicken is cooked to perfection and combined with fresh peppers, onions and long grain rice.
The dish is then slowly simmered in chicken broth, allowing all the flavors to meld together and create a mouth-watering meal that the whole family will love.
Chicken, Peppers and Rice provides a balanced meal with protein, vegetables, and grains. It can also be customized with different vegetables or spices to suit your taste.
If you have any leftovers, they can be easily reheated for a quick and delicious lunch the next day. This recipe serves 4 people and can be ready in 40 minutes from start to finish.
Suggested Equipment
Ingredients Needed
To make this Chicken, Peppers and Rice you're going to need the following ingredients:
Diced Uncooked Boneless Skinless Chicken: You can use white or dark meat in this recipe; whichever you prefer.
Extra Virgin Olive Oil
Diced Peppers: I used green peppers, but you can use any color pepper you like or even diced roasted red peppers.
Diced Onions: Red, white or vidalia onions are fine.
Minced Garlic
Chopped Fresh Rosemary
Long Grain Rice: White or brown rice
Chicken Broth: I use a low sodium chicken broth, but you can use any stock, bone broth or even white wine.
Kosher Salt
Black Pepper
How do you make Chicken, Peppers and Rice?
Heat the olive oil in a large skillet over medium high heat; then add the diced chicken. Cook until the meat is no longer pink; then add the peppers, onions, garlic and rosemary.
Saute for 1-2 minutes until the onions start to become translucent; then add the rice, chicken broth, salt and pepper. Mix well, cover the pan with a lid and reduce the heat to low.
Simmer for 25-30 minutes until the liquid has been absorbed and the rice is cooked through. If the rice is too hard, that means that the heat may have been too high causing the liquid to evaporate too quickly.
If this happens, add a little more broth and cook until the rice is cooked through. Serve with a salad or crusty loaf of bread.
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Skillet Chicken, Peppers and Onions
Ingredients
- 16 ounces diced uncooked boneless, skinless chicken (breasts or thighs)
- 2 tablespoons extra virgin olive oil
- 2 peppers (seeded, large dice)
- 1 onion (large dice)
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- ½ cup long grain rice
- 1 ½ cups chicken broth
- ½ teaspoon Kosher salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium high heat; then add the diced chicken. Cook until the meat is no longer pink; then add the peppers, onions, garlic and rosemary.
- Saute for 1-2 minutes until the onions start to become translucent; then add the rice, chicken broth, salt and pepper. Mix well, cover the pan with a lid and reduce the heat to low.
- Simmer for 25-30 minutes until the liquid has been absorbed and the rice is cooked through. (If the rice is too hard, that means that the heat may have been too high causing the liquid to evaporate too quickly. If this happens, add a little more broth and cook until the rice is cooked through.)
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