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THE cabi BLOG

Chicken and Rice Skillet Dinner

February 26, 2014

 

Looking for a quick dinner recipe? Try this tasty chicken and rice skillet dinner tonight.

SERVES: 4
TOTAL TIME: 35 MIN 

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 lb. boneless skinless chicken thighs, cut into small pieces
  • ¼ cup chopped onion
  • 1 cup uncooked regular long-grain white rice
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 1 medium tomato, chopped
  • 1 (4.5-oz.) can chopped green chiles, drained
  • 4 oz. (1 cup) shredded Cheddar cheese
  • 1 tablespoon chopped fresh oregano
  • ½ cup sour cream

Preparation

  • Heat oil in large skillet over medium-high heat until hot. Add chicken pieces and onion; cook and stir 4 to 6 minutes or until chicken is no longer pink.
  • Add rice, broth, tomato, and chiles; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes.
  • Remove skillet from heat. Stir in cheese and oregano. Top with spoonfuls of sour cream. Cover; let stand 3 minutes or until thoroughly heated.