Chicken, Rice, and Parmesan Skillet

By gvcathy

Adam Hickman, Cooking Light

APRIL 2014

Ingredients

• 2 teaspoons olive oil
• 5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
• 1 cup chopped red bell pepper
• 3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
• 1 1/2 cups water
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 3 cups broccoli florets
• 2 ounces Parmesan cheese, shaved (about 1/2 cup)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.