Spicy Skillet Chicken and Rice

SmartPoints® value per serving
Total Time
40 min
10 min
30 min
This easy one-skillet meal is a great way to use leftover cooked chicken.


Olive oil

1 tsp

Uncooked red onion(s)

1 medium, finely chopped

Green pepper(s)

½ medium, seeded and chopped

Garlic clove(s)

1 medium clove(s), minced

Cajun seasoning

2 tsp

Chili powder

1 tsp

Ground cumin

½ tsp

Uncooked white rice

cup(s), long-grain

Canned stewed tomatoes

14½ oz


½ cup(s)

Cooked skinless boneless chicken breast(s)

1 cup(s), chopped, cubed


4 large, Pimento Stuffed Variety


  1. 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.
  2. 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.


You can refrigerate half of the meal to turn into a delicious main-dish salad the next day. If the flavor needs to be perked up, add a squeeze of fresh lime juice and a generous pinch of Cajun seasoning.Adding your own personal touch to recipes is easy when you have a well-stocked pantry. Canned tomatoes, sun-dried tomatoes, broths, wine, flavored vinegars, good-quality oils, chutney, mustard, olives, dried herbs, and capers all add dimension and flavor to food.