Imagine a complete, comforting meal — with tender chicken, fluffy rice, and vibrant veggies — all cooked in a single skillet, creating minimal mess and maximum flavor. This Weeknight Skillet Rice Meal is exactly that! It’s a hearty, incredibly easy-to-make dish that’s perfect for busy weeknights, offering a delicious and satisfying solution when you crave a wholesome meal without a lot of fuss.
Why I Love This Recipe
I’m a huge fan of “one-pan wonders” that deliver big on taste and drastically cut down on cleanup, and this Skillet Rice Meal absolutely nails it! What I truly adore is how it transforms simple ingredients into a cohesive, flavorful, and comforting dish all in one go. The rice cooks right in the skillet with the chicken and vegetables, absorbing all those delicious juices and seasonings. It feels incredibly satisfying and indulgent, yet it’s wonderfully straightforward to assemble, making it a fantastic go-to for any night of the week. It’s a guaranteed crowd-pleaser that simplifies dinner time!
Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice (rinsed)
- 2 cups chicken broth (low-sodium recommended)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
- ½ cup frozen peas (optional)
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh chopped parsley or cilantro for garnish (optional)
Swaps and Notes
- Chicken: Boneless, skinless chicken breasts or thighs work perfectly. Thighs tend to stay juicier. Ensure chicken is cut into uniform bite-sized pieces for even cooking.
- Rice: Long-grain white rice is ideal as it cooks evenly in the skillet. Ensure it’s rinsed under cold water until clear to prevent stickiness. Brown rice can be used but will require more liquid and longer cooking time.
- Vegetables: The recipe calls for onion and bell pepper. Feel free to add other quick-cooking vegetables like corn, chopped carrots, or green beans to the skillet during sautéing.
- Chicken Broth: Use a good quality low-sodium chicken broth to control saltiness.
- Diced Tomatoes: Undrained diced tomatoes add liquid and flavor. Fire-roasted diced tomatoes can add a smoky depth.
- Seasoning: Italian seasoning and paprika provide a warm, savory flavor. Feel free to add a pinch of cumin for a Tex-Mex twist or a touch of cayenne pepper for heat.
- Cheese: Shredded cheddar or Monterey Jack melts beautifully and adds creamy richness. A Mexican blend cheese would also be delicious.
- Frozen Peas (Optional): Add them during the last few minutes of cooking for a pop of color and sweetness.
Instructions:
1. Sauté Chicken & Veggies: Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven with a lid over medium-high heat. Add the chicken pieces and cook, stirring, until lightly browned and almost cooked through, about 5-7 minutes. Add the diced onion and diced bell pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Add Rice & Liquids: Add the 1 cup rinsed uncooked long-grain white rice to the skillet, stirring for 1 minute to toast it lightly. Pour in the 2 cups chicken broth and the 1 (14.5 oz) can diced tomatoes (undrained). Stir in the 1 teaspoon dried Italian seasoning and ½ teaspoon paprika. Season with salt and black pepper to taste.
3. Simmer the Skillet Meal: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time. If using frozen peas, stir them in during the last 5 minutes of simmering.
4. Finish with Cheese & Serve: Once the rice is cooked and tender, remove the skillet from heat. Stir in 1 cup shredded cheddar or Monterey Jack cheese until melted and well combined. Let the skillet meal rest, covered, for 5 minutes before serving. This allows the flavors to meld further. Garnish with fresh chopped parsley or cilantro if desired. Serve warm and enjoy your easy, cheesy, and satisfying Weeknight Skillet Rice Meal!
Tips for Success
- Rinse Rice: Rinsing rice helps remove excess starch, leading to fluffier rice that won’t stick together.
- Don’t Overcrowd Skillet: Ensure there’s enough space for ingredients to cook evenly.
- Tight-Fitting Lid: A tight lid is crucial for simmering the rice properly and trapping steam.
- Don’t Peek: Resist the urge to lift the lid too often while the rice is simmering, as this releases steam and prolongs cooking time.
- Taste and Adjust: Always taste the finished dish and adjust seasonings (salt, pepper, spices) as needed.
- Serve Hot: This dish is best served warm when the cheese is gooey and the rice is fluffy.
Serving Suggestions and Pairings
This Weeknight Skillet Rice Meal is a complete, satisfying meal on its own, perfect for any casual occasion.
- Side Salad: A simple green salad with a light vinaigrette would provide a refreshing contrast.
- Bread: Crusty bread or warm tortillas can be offered on the side.
- Drinks: Pair with iced tea, lemonade, or a light beer.
- For other comforting and flavorful chicken and rice dishes, explore these Chefmaniac.com favorites:
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
- Creamy Chicken and Rice Soup
- Simple Salmon and Rice Bowl with Fresh Cucumber
Storage and Leftover Tips
This skillet meal is excellent for making ahead, and leftovers are a treat!
- Make Ahead: You can prepare the cooked chicken and sautéed vegetables (steps 1) up to 2 days in advance. Store in airtight containers in the refrigerator. Assemble and proceed with rice cooking just before serving.
- Refrigeration: Store any leftover Weeknight Skillet Rice Meal in an airtight container in the refrigerator for up to 3-4 days. The rice may absorb more liquid.
- Reheating: Reheat individual portions in the microwave until warmed through. You may need to add a splash of extra chicken broth or water to re-moisten the rice and sauce.
- Freezing: This skillet meal freezes well. Once completely cooled, transfer to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then reheat.
Final Thoughts
This Weeknight Skillet Rice Meal is a true kitchen hero, delivering incredible flavor and convenience in one simple pan. With tender chicken, fluffy rice, and cheesy goodness, it’s a perfect solution for busy evenings that calls for a satisfying and delicious meal. Get ready to add this fantastic one-pan wonder to your dinner rotation!
What are your go-to one-pan dinner recipes, or do you have a secret ingredient that makes your skillet meals extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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