I love Chili Chicken and Rice this time of year! It’s hearty but not too heavy of a meal.
Chicken Chili and Rice- One Pot Meal!
This recipe first appeared on the blog in 2016, but I thought it was actually perfect for this time of year so had to share!!
The Hearty Chili Chicken and Rice Skillet has some classic southwest flavors, and of course it’s one of those meals you can just throw in whatever happens to be in the fridge.
It calls for red and green bell peppers, but if you have jalapenos, or even something way different like sweet potatoes or zucchini that needs to be used up, you can totally throw that in too.
This recipe is actually super easy! It takes just a few ingredients and chances are, you have them already in the pantry.
Make it:
Chop your red and green bell peppers, and prepare the chicken in your skillet. You will cook the chicken thoroughly and set aside.
I cook the peppers after the chicken, and of course scrape the pan to get all those good flavors of the chicken mixed in with the peppers.
Now, for the rice. You can actually do this two ways, and each way will work. You can choose to prepare your Knorr Spanish rice in a separate dish (even in the microwave will work). Or, you can just throw in the uncooked rice right into the skillet!
If you choose to use the skillet- which keeps this a true “one-pot” meal, set aside your peppers and chicken. You don’t want to overcook them while the rice is cooking.
Just add the correct amount of liquid- I use 1 cup of chicken broth and 1 cup of water.
After the rice is done, stir back in the chicken, peppers, and beans! That’s it! Let it simmer just long enough to heat throughout, and be careful not to let the rice scorch on the bottom of the pan. If you need more liquid, add in some additional water just 1-2 TBSP at a time.
What I love about this recipe is it combines fresh ingredients with a few pkg ingredients for a quick hearty semi-homemade meal.
In the photo above you can see I served it with shredded mexican cheese and topped with sour cream.
Cast Iron Cooking:
As you can guess from all the skillet meals on the blog, I LOVE cooking with cast iron. It’s ideal for rice dishes, since the heat is evenly spread out throughout the dish. You don’t end up with as many issues due to hot spots on the pan, as you see with regular metal or non-stick pans.
You do need to take care of your cast iron, so if you choose to invest in one, read up on the proper care. It can’t sit with any water in it after you wash the dishes! And seasoning it after cooking will keep it lasting for years to come. That’s about it! You need not be afraid of cooking in cast iron since it’s a bit different. Trust me!
You can find a good cast iron pan on Amazon. I recommend starting out with one under $25, if you’re just trying it out. I personally love the T-fal brand and this cast iron skillet is $24.99 (and does go on sale). You can also find some nice accessories to go with your new pan.
- Cast Iron Scraper Cleaner Set XL (9-in-One)
- Red Hot Holder Heat Protecting Silicone Cast Iron Skillets with Keyhole Handle
- Pack of 6 Polycarbonate Cast Iron Cleaners & Handle Covers
Print Your Recipe Below:
Hearty Chicken Chili and Rice Skillet Meal
This one pot meal has southwest flavors and makes a simple weeknight main dish.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp. vegetable oil, divided
- 2 red and/or green bell peppers, chopped
- 1 Tbsp. chili powder
- 1 can (15.5 oz.) red kidney beans, rinsed and drained
- 1 can (14.5 oz.) fat free reduced sodium chicken broth
- 1 cup water
- 1 package Knorr Fiesta Sides - Spanish Rice, uncooked
Instructions
Cut chicken breast into bite sized pieces, Season chicken well with salt and pepper.
Heat 1 tablespoon oil in large saucepan over medium-high heat and cook chicken, stirring occasionally, until chicken is 165°, about 5 minutes. Remove and set aside.
HEAT remaining 1 tablespoon oil in same saucepan and cook peppers with chili powder over medium-high heat, stirring occasionally, until peppers begin to soften, about 2 minutes. Set aside.
Reduce heat to lowest simmer. Add Knorr Fiesta Sides, chicken broth, and water. Cover and cook rice according to stove-top directions, about 10 minutes or until rice is done.
STIR in chicken, peppers, and beans, let simmer at lowest setting until hot throughout.
Serve immediately.
Notes
Alternately- omit 1 cup of water and prepare Knorr Rice Side in separate pan. Add cooked rice into skillet.
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