Chicken Peppers And Rice Skillet Dinner
From Karen_B 8 years ago
- 45 minutes to 1 hour to make
- Serves 8 people
My family likes this for a quick weeknight meal. I usually add a fresh salad and rolls. Also good as a leftover!
Ingredients
- 4 1/2 c. chicken broth shopping list
- 2 1/2 c. rice shopping list
- 1 c. chopped onion shopping list
- 3 or 4 cloves of garlic, minced shopping list
- 1 1/4 tsp. chili powder shopping list
- 1 tsp salt (optional) shopping list
- 1/2 tsp. turmeric shopping list
- 1/4 tsp. pepper shopping list
- 1 bay leaf shopping list
- 1 red pepper, cut into strips shopping list
- 1 green pepper, cut into strips shopping list
- 2 green onions, chopped shopping list
- 1 tsp. parsley shopping list
- 1/2 tsp. each basil and thyme shopping list
- 2 Tbsp. butter or olive oil shopping list
- 1 c. frozen corn or peas shopping list
- 1 pound chicken breast, cut into 1 inch pieces shopping list
How to make it
- 1. In large skillet or Dutch oven, bring broth, rice, onion, garlic, chili powder, salt and pepper, and bay leaf to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender. Discard bay leaf.
- 2. Meanwhile in another skillet over medium high heat, saute the peppers, green onions, parsley, basil and thyme in butter or olive oil until the peppers are crisp/tender. Add the frozen vegetables and heat through. Toss this in on top of the rice and cover again.
- 3. Stir chicken in that skillet with a bit more butter or olive oil until no longer pink.
- 4. Add to rice mixture, stir and serve.
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