Chicken and Rice Skillet
Chicken and Rice Skillet
A hearty crowd-pleaser that couldn’t be easier.
-
25 min.
prep time -
4-6
servings
Ingredients
2 cups long grain rice
3 cups chicken broth or water
2 chicken breasts sliced into 1/2 inch pieces or 1/2 chicken split (quartered)
4 tbsp Gold ’n Soft Vegetable Oil Spread
1/2 bell pepper, chopped (use red bell peppers for sweeter taste)
1/2 onion, chopped
2 tsp Taco Seasoning
2 tsp salt or to taste
1 tsp chili powder
1/2 tsp cumin
1/4 tsp turmeric (optional)
3/4 cup of frozen peas, thawed
Cilantro, green onions, pico de gallo for garnish
Directions
Brown chicken using 1 tablespoon Gold ’n Soft Vegetable Oil Spread; add broth, bell pepper, onion, spices and salt and simmer. In separate pot, place 3 tablespoons of Gold ’n Soft and melt under high heat; add dry rice and stir constantly until it turns white like popcorn. Once rice is popped, add the contents of the first pan and bring to a boil. Lower heat to a simmer and cover for 25 minutes or until rice is done. Remove from heat, add peas and cover for 15 minutes. Serve hot garnished with cilantro, green onions and/or pico de gallo. Salt and pepper to taste.
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