Hearty Chicken and Rice Skillet
A comforting and budget-friendly chicken and rice skillet packed with flavor and ready in just 40 minutes.
10 min
Prep
30 min
Cook
4
Serves
520
Calories
Macros · per serving
32g protein
45g carbs
22g fat
Ingredients
For 4 servings
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup frozen mixed vegetables
- 1 cup canned tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 2 green onions
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Season chicken thighs with salt and black pepper.
- 3
Add chicken thighs to the skillet and brown on both sides, about 5 minutes per side. Remove and set aside.
- 4
In the same skillet, add diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
- 5
Stir in the rice, cumin, and paprika. Toast the rice for 2 minutes.
- 6
Add chicken broth, canned tomatoes, and frozen mixed vegetables to the skillet. Stir to combine.
- 7
Return the chicken thighs to the skillet, nestling them into the rice mixture.
- 8
Bring to a simmer, then cover and reduce heat to low. Cook for 20 minutes, or until the rice is tender and chicken is cooked through.
- 9
Garnish with sliced green onions before serving.
Cook it this week.
NeatEat plans Hearty Chicken and Rice Skillet — and the rest of your week — around your budget, groceries included.