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Chicken and Spanish Rice Skillet
When you have leftover cooked chicken and rice in the fridge, this hearty skillet transforms them into an entirely new meal. Sweet onions and green peppers soften in olive oil before mingling with a rich tomato sauce. You'll fold in the chicken and Spanish rice, letting everything simmer together until the flavors completely meld. It's a comforting, savory dinner that relies on simple pantry staples to get food on the table fast.
Equipment
- Skillet
- Stovetop
Ingredients
- 5 cups Spanish rice, cooked in unsalted water
- 3½ cups chicken breasts, cooked, no sin, no bones, diced
- 1 cup onions, chopped
- ¾ cup green peppers
- 1½ tsp garlic, minced
- 2 tsp olive oil
- 1 can tomato sauce (8 oz)
- 1 tsp parsley, chopped
Instructions
- 1Heat the olive oil in a large skillet over medium heat. Add the chopped onions and green peppers, cooking for 5 minutes until softened. Taking the time to soften the vegetables builds a sweeter flavor base.
- 2Stir the minced garlic, tomato sauce, and chopped parsley into the skillet.
- 3Fold the cooked diced chicken and prepared Spanish rice into the tomato mixture until everything is evenly coated.
- 4Cover the skillet and let the mixture simmer gently for 20 minutes so the rice absorbs the tomato sauce and the flavors meld.
Notes
- Prep: This is an excellent way to use up leftover roasted chicken or a store-bought rotisserie bird.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of chicken broth if the rice seems dry.
Recipe Details
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