Chicken, Rice, and Vegetable Skillet

This Chicken, Rice, and Vegetable Skillet is a quick and nutritious one-pan meal bursting with flavor!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

For the Skillet:

3 tablespoons olive oil
1 large sweet Vidalia onion diced small
1 medium red bell pepper diced small
1 pound boneless skinless chicken breast diced into bite-sized pieces
3 cloves garlic finely minced or pressed
4 cups cooked rice (for convenience, use two 8.5-ounce packets of precooked rice; I used Jasmine Ready Rice)
3 cups broccoli florets
½ cup water
1 teaspoon paprika
1 teaspoon cardamom
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
1 cup shredded cheese optional
3 green onions sliced into thin rounds

Cooking Instructions:

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced Vidalia onion and red bell pepper. Sauté for about 5 minutes or until the onions become translucent and the peppers are tender.
Add the diced chicken breast to the skillet. Season with paprika, cardamom, salt, and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Once the chicken is nearly cooked, add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Stir in the cooked rice, broccoli florets, and water. Mix everything well, ensuring the rice is evenly distributed.
Cover the skillet and let it simmer for about 5-7 minutes. This will help the broccoli steam and the flavors meld together beautifully.
If desired, sprinkle shredded cheese over the top and cover again until the cheese is melted and bubbly. Finally, garnish with sliced green onions before serving.