Chicken Rice And Vegetable Skillet Food

30-MINUTE CHICKEN, VEGETABLES AND RICE

Steps:

• Heat oil in large skillet on medium heat.
• Add shallots and garlic, cook until soft; about 1 to 2 minutes.
• Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
• Add vegetables; cook; about 5 minutes, or until veggies are tender.
• note: i always use different vegetables.
• Stir in broth; bring to boil.
• Stir in rice and dressing; cover, reduce heat to low.
• Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Steps:

• Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
• Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
• Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

CHICKEN, RICE, AND VEGETABLE SKILLET

Steps:

• To a large skillet, add the oil, sweet Vidalia onions, and cook over medium-high heat until onions are becoming soft and translucent, about 5 minutes; stir frequently.
• Add the red peppers, chicken, and and cook for about 5 minutes, or until chicken is nearly cooked through; stir and flip frequently to ensure even cooking.
• Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
• Add the rice, broccoli, water, evenly sprinkle with paprika, cardamom, salt, pepper, stir to combine, cover skillet, and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
• Optionally add the cheese and stir to combine until melted.
• Evenly sprinkle with green onions and serve immediately.

CHICKEN RICE CASSEROLE WITH VEGGIES

Steps:

• In a large skillet, brown chicken in oil for 4 minutes on each side or until a thermometer reads 170°. Remove and keep warm. In the same skillet, saute the peppers, onion and mushrooms until tender. Add garlic; cook 1 minute longer. Stir in the rice, broth, corn, salt and pepper; bring to a boil., Transfer to an 11x7-in. baking dish coated with cooking spray. Top with chicken. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until heated through. Sprinkle with almonds and parsley.

BBQ CHICKEN, VEGGIES AND RICE SKILLET

Steps:

• Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
• Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
• Serve topped with chopped green onions.

CHEDDAR CHICKEN AND RICE SKILLET

Steps:

• Heat italian dressing in large skillet over med high heat.
• Add the chicken and sprinkle with salt, pepper and garlic to taste and cook for 2 minutes.
• Stir in the rice, chicken broth and broccoli.
• Bring to a boil, cover, reduce heat to low and simmer 5 minutes.
• Let stand covered for 5 minutes or until liquid is absorbed.
• Add the chopped tomatoes and cheddar cheese and stir until blended.
• Sprinkle with salt, pepper and garlic powder to your liking and ENJOY!

PERFECT SKILLET CHICKEN AND RICE

Steps:

• Pat the chicken dry with paper towels and season with salt and pepper.
• Dredge the chicken in flour to coat and shake off any excess.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Brown the chicken well on ONE SIDE ONLY, about 5 minutes.
• Transfer the chicken to a plate and set aside.
• Add more canola oil to the pan, add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the rice thoroughly and let toast for about 30 seconds.
• Stir in the wine and let the rice absorb it completely, about 1 minute.
• Stir in the broth, scraping up any browned bits.
• Nestle the chicken into the rice, browned side facing up, including any accumulated juices.
• Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
• Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside.
• Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
• Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes.
• Add the scallions and lemon juice to the rice.
• Season with salt and pepper to taste and serve with the chicken and lemon wedges.