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Chicken and Rice Skillet Dinner

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Chicken and Rice Skillet Dinner
  • Prep 35 min
  • Total 35 min
  • Ingredients 10
  • Servings 4
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Scrumptious chicken and rice meal– a spicy skillet dinner that can be ready in 35 minutes!
Updated Jul 16, 2010

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 lb. boneless skinless chicken thighs, cut into small pieces
  • 1/4 cup chopped onion
  • 1 cup uncooked regular long-grain white rice
  • 1 (14 1/2-oz.) can ready-to-serve chicken broth
  • 1 medium tomato, chopped
  • 1 (4.5-oz.) can chopped green chiles, drained
  • 4 oz. (1 cup) shredded Cheddar cheese
  • 1 tablespoon chopped fresh oregano
  • 1/2 cup sour cream

Steps

  • 1
    Heat oil in large skillet over medium-high heat until hot. Add chicken pieces and onion; cook and stir 4 to 6 minutes or until chicken is no longer pink.
  • 2
    Add rice, broth, tomato and chiles; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes.
  • 3
    Remove skillet from heat. Stir in cheese and oregano. Top with spoonfuls of sour cream. Cover; let stand 3 minutes or until thoroughly heated.

Tips from the Pillsbury Kitchens

  • tip 1
    Play with your food: Use roasted red pepper strips to make a ticktacktoe board on top of each serving. Use sliced olives for the O's and thin strips of cheese for the X's.

Nutrition Information

580 Calories, 29g Total Fat, 36g Protein, 43g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
580
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
13g
65%
Cholesterol
115mg
38%
Sodium
910mg
38%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
4%
Sugars
4g
Protein
36g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 4 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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