With just a few simple ingredients and 15 minutes, dinner is served straight from the skillet with this recipe for Easy Skillet Chicken and Rice.
Disclosure: As co-founder of The Recipe ReDux I was compensated to manage this recipe contest.
I am not eligible to win prizes.
One of the common misconceptions about quick and easy recipes is that they're all made up of a bunch of Sandra Lee ingredients.
Sandra Lee - you know? Semi Homemade.
Not Sara Lee. She's the one with the frozen cakes and pies.
Anyway, back to quick cooking and Sandra. I'm sure she's a delightful woman, but I do recall that in her hey day on the Food Network she used a lot of shortcuts with ready-made ingredients. They were the kind of recipes that you thought
"Wow. That's easy. I could do that!"
...and then maybe
"But wow. I'm not really sure I want to do that!"
I'm not talking food snobbery. I'm just saying that some of the pantry items she was pulling weren't likely to be in my pantry, you know?
The reality is that quick cooking with few ingredients AND healthy IS possible, but it does rely on quality. Not just nutrition quality, but also culinary quality.
That's exactly what I realized when I threw together this Easy Skillet Chicken and Rice. I didn't have overly high expectations. It wasn't originally what I intended to make for this contest. But I had samples at the ready of Progresso's new line of cooking stocks and felt pretty sure that the vegetable cooking stock would help me pull together a quick twist on a paella type dish.
And boy did it!
My husband and I were floored at how good this turned out. It's basically 100% pantry/fridge friendly (meaning you can pretty much cook it without having to take a trip to the store, assuming you have a few key fresh ingredients like cilantro, lime juice and tomato... and word to the wise, freeze dried cilantro works well, too!)
I'm certain one of the keys to the success of this recipe was the quality of the stock.
Note: stock, not broth.
This new line of premium cooking stocks is made by simmering real bones and/or vegetables and herbs to create a flavor that’s close to homemade. They have a rich flavor and are full of body, making them ideal for adding deep, complex flavor to dishes like this Easy Skillet Chicken and Rice.
I hope wherever Sandra is today she's got some in her pantry. Even if she's still only semi-homemaking, she should be doing it with the best ingredients possible!
To see what other Recipe ReDux members are creating with Progresso Cooking Stocks, check out the gallery below:
With just a few simple ingredients and 15 minutes, dinner is served! Easy Skillet Chicken and Rice via @ReganJonesRD Tweet this
Easy Skillet Chicken and Rice
- 1 cup uncooked instant rice
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into large pieces
- 1 teaspoon chili powder
- 2 cups Progresso vegetable cooking stock
- 1 tablespoon soy sauce
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper
- 1 teaspoon chili powder
- 1 cup frozen carrot and pea vegetable medley
- 2 fresh tomatoes, cubed
- Half a lime
- Cook rice according to package directions.
- Meanwhile, heat oil over medium-high heat in a nonstick skillet; add chicken. Season with 1 teaspoon chili powder. Cook 5 minutes or until lightly browned on each side.
- Add cooked rice, stock and remaining ingredients (except lime) to skillet and stir to combine and distribute ingredients evenly. Bring to a boil and simmer until thickened and chicken is done (about 10 minutes.)
- Squeeze lime juice over top of dish and serve.