Spicy Skillet Chicken and Rice
- Total Time
- 0:40
- Prep
- 0:10
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
This easy one-skillet meal is a great way to use leftover cooked chicken.
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olive oil1 tsp
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uncooked red onion(s)1 medium, finely chopped
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green pepper(s)½ medium, seeded and chopped
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garlic clove(s)1 clove(s), medium, minced
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Cajun seasoning2 tsp
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chili powder1 tsp
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ground cumin½ tsp
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uncooked white rice⅓ cup(s), long-grain
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canned stewed tomatoes14 ½ oz
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water½ cup(s)
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cooked skinless boneless chicken breast(s)1 cup(s), chopped, cubed
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olive(s)4 large, Pimento Stuffed Variety
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring frequently, until softened, about 8 minutes. Add the Cajun seasoning, chili powder, and cumin; cook 1 minute. Add the rice and cook, stirring constantly, until the grains are coated, about 1 minute.
- Add the tomatoes and water; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Add the chicken and olives; cook, covered, until the rice is tender and the chicken is heated through, about 5 minutes. Yields 2/3 cup per serving.