Cheesy Chicken and Rice Skillet
This hearty one-pan skillet brings together tender chicken, fluffy rice, sweet red pepper, and mild green chilies in a rich, savory tomato broth. Finished with a generous layer of melted cheddar, it’s a comforting main dish with bold flavor and easy cleanup.
Follow the steps below to cook the desired recipe
1. Heat the olive oil in a large deep skillet over medium-high heat until shimmering.
2. Add the chicken pieces and season with salt, black pepper, garlic powder, onion powder, and smoked paprika. Cook, stirring occasionally, until the chicken is lightly browned on the outside, about 4 to 5 minutes.
3. Stir in the diced red bell pepper and cook for 2 minutes, just until it begins to soften.
4. Add the tomato paste and cook for 30 seconds, stirring constantly to coat the chicken and vegetables and deepen the flavor.
5. Pour in the rice, green chilies, and water or chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
7. Remove the lid and gently fluff the rice with a fork. If any liquid remains, cook uncovered for 2 to 3 more minutes until fully absorbed.
8. Sprinkle the shredded cheddar evenly over the top, cover again, and let it sit off the heat for 2 to 3 minutes until melted and gooey.
9. Serve hot straight from the skillet, spooning the cheesy chicken and rice into bowls for a comforting, complete meal.
2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken, cut into bite-size pieces
1 1/2 cups uncooked rice
2 tablespoons tomato paste
1 red bell pepper, diced
1 cup shredded cheddar cheese
1/2 cup green chilies, drained
3 cups water or chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
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