Easy Chicken and Rice Skillet with Corn and Spices: A Flavorful Weeknight Delight
Discover the easy chicken and rice skillet with corn and spices—a quick, flavorful, one-pan weeknight meal
Ingredients
Scale
- 1 tbspolive oil
- 13 ozchicken breast, sliced into thin steaks
- 1small onion, diced
- 3cloves garlic, crushed
- 1red bell pepper, diced
- 24 ozcrushed canned tomatoes or tomato passata
- 3 cupschicken broth or water
- 1 1/2 cupsfrozen corn
- 1/2 tspcayenne pepper (adjust to taste)
- 1 tbspdried oregano
- 2 tspcumin
- 1 1/2 tspcoriander
- 2 tsponion powder
- 1 tbspbrown sugar
- Salt and pepper to taste
- 1 1/2 cupsuncooked white rice (short, medium, or long grain)
- 1 1/2 cupsgrated cheese (about 125 –150g)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced chicken breast and cook for about 2 minutes per side, or until fully cooked. Remove chicken and set aside on a plate.
- In the same skillet, add more olive oil if needed. Sauté diced onion and crushed garlic for 1-2 minutes, or until softened.
- Add diced bell pepper and cook for an additional 2 minutes.
- Pour in the crushed tomatoes, chicken broth or water, frozen corn, and all the spices (cayenne pepper, oregano, cumin, coriander, onion powder, and brown sugar). Stir to combine.
- Bring the mixture to a simmer, then add uncooked rice. Stir, cover the skillet, and reduce heat to medium-low.
- Let the rice cook for 15-18 minutes until tender and most of the liquid is absorbed. Avoid stirring while cooking.
- Shred or chop the cooked chicken and stir it into the rice mixture.
- Sprinkle grated cheese over the top and place the skillet under the broiler for a few minutes until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro or coriander if desired.
- Details: This easy chicken and rice skillet combines tender chicken, spices, vegetables, and melted cheese for a flavorful and comforting dish. Perfect for a quick weeknight meal!