Chicken, Rice, and Vegetable Skillet

By peridot728

Chicken, Rice, and Vegetable Skillet – EASY, ready in 20 minutes, made in ONE skillet with everyday ingredients you probably have on hand!! A HEALTHY weeknight dinner the whole family will LOVE!!

Ingredients

• 3 tablespoons olive oil
• 1 large sweet Vidalia onion, diced small
• 3 to 4 cloves garlic, finely minced or pressed
• 1 medium red bell pepper, diced small
• 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• 4 cups cooked rice (to save time use two 8.5-ounce packets precooked rice; I used Jasmine Ready
• Rice)
• 2 to 3 cups broccoli florets
• 1/4 cup water
• 1 teaspoon paprika
• 1 teaspoon cardamom
• 1 to 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 to 2 cups shredded cheese, optional
• 2 to 3 green onions, sliced into thin rounds

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from averiecooks.com

Preparation

Step 1

To a large skillet, add the oil, sweet Vidalia onions, and cook over medium-high heat until onions are becoming soft and translucent, about 5 minutes; stir frequently.
Add the red peppers, chicken, and and cook for about 5 minutes, or until chicken is nearly cooked through; stir and flip frequently to ensure even cooking.
Add the rice, broccoli, water, evenly sprinkle with paprika, cardamom, salt, pepper, stir to combine, cover skillet, and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
Optionally add the cheese and stir to combine until melted.

Evenly sprinkle with green onions and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.