RCI-RC.004.0151.001
Jiffy Chicken and Rice Skillet
Makes 6 servings.
Prep20 min
Cook360 min
Total380 min
Servings4
Difficultyadvanced
Ingredients
- 2/3 cup
- 2/3 cup
- 1 tablespoon
- cooked Chicken3 cupscut in large pieces
- 1 14 unit
- 1 8 unit
- 1/2 cup
- 1 1/2 teaspoons
- 1 1/2 teaspoons
- 1/4 teaspoon
- 1/4 teaspoon
- to 1/2 teaspoon crushed red pepper1/4 unit
- 1 teaspoon
- 1/4 cup
- 1 cup
- 1 tablespoon
- 2 cups
- 1 teaspoon
Method
1
Heat 1 tablespoon butter or margarine in a large skillet over medium-high heat. Add 2/3 cup chopped onion and 2/3 cup chopped green bell pepper, cooking for 3-4 minutes until softened.
2
Stir in the 3 cups of cooked chicken pieces, breaking them up slightly and distributing evenly throughout the skillet.
2 minutes
3
Pour in the 14-ounce can of tomatoes (with juice), 8-ounce can of tomato sauce, and 1/2 cup chicken broth or water into the skillet.
1 minutes
4
Season the mixture with 1 1/2 teaspoons salt, 1 1/2 teaspoons garlic salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon thyme leaves, 1/4 to 1/2 teaspoon crushed red pepper, and 1 teaspoon ground ginger. Stir well to combine.
5
In a separate small skillet, melt 1 tablespoon butter or margarine over medium heat. Add 1/4 cup finely chopped onion and cook for 2 minutes until fragrant.
6
Stir 1 cup uncooked rice into the butter and onion mixture, coating the rice evenly.
2 minutes
7
Pour 2 cups chicken broth into the rice mixture and add 1 teaspoon salt. Stir to combine and bring to a simmer.
1 minutes
8
Transfer the rice mixture to the large skillet with the chicken and tomato sauce, stirring gently to incorporate all ingredients.
1 minutes
9
Reduce heat to low, cover the skillet with a lid, and simmer for 25-30 minutes until the rice is tender and has absorbed the liquid.
28 minutes
10
Remove from heat and let stand covered for 2-3 minutes before serving to allow the flavors to meld and ensure proper moisture absorption.