Try this California Skillet recipe, or contribute your own.
- 1 teaspoon salt
- 1 onion, chopped
- 1/4 cup chopped parsley
- 1/2 red pepper chopped
- 1 tablespoon sriracha sauce
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic finely minced
- 1/2 green pepper chopped
- 1 lb. ground chicken
- 2 cups unsalted chicken broth
- 1 can petite diced tomatoes undrained
- 1 small can diced green chilis
- 1 cup quick cooking brown rice or long grain white rice
- 1 cup grated cheddar or parmesan cheese
- Carbohydrate 8.00664498920556 g
- Cholesterol 65.0149063666667 mg
- Fat 6.25805755057247 g
- Fiber 0.89029443828047 g
- Protein 14.8401582213969 g
- Saturated Fat 1.76253879450838 g
- Serving Size 1 1 Serving (217g)
- Sodium 236.222625890088 mg
- Sugar 7.11635055092509 g
- Trans Fat 0.55785490822734 g
- Calories 145 calories
Step-by-step
- Saute peppers, onions, and garlic for about 3 minutes on medium-high heat.
- Add ground chicken and cook about 10 minutes on medium heat.
- Add broth, rice, tomatoes, green chilis, Sriracha, salt, and pepper.
- Bring to a boil then cover and simmer 20-30 minutes until rice is done and most liquid is absorbed.
- Serve with grated cheese and parsley sprinkled on top.
Unlike a traditional baked casserole requiring an hour in the oven and multiple mixing bowls, this single-skillet preparation cooks entirely on the stovetop in under thirty minutes. Ground chicken browns alongside bell peppers and aromatics before simmering directly with rice and broth, absorbing flavors rapidly as the starches hydrate. Because the entire dish finishes in one pan, cleanup remains minimal while the cooking liquid concentrates into a rich sauce.
Accompaniments and Adjustments
Pairing this savory skillet requires items that balance the heat from the sriracha and green chilis without competing with the poultry. A crisp green salad dressed in a sharp citrus vinaigrette cuts through the richness of the melted cheddar cheese topping, while warm corn tortillas provide a traditional vehicle for scooping up the grains. Cooks managing dairy sensitivities can easily omit the cheese or substitute a plant-based alternative with a high melting point, though the starch-to-liquid ratio in the pan must remain constant at two cups of broth to one cup of rice to ensure proper absorption.
- Ensure the heat is reduced to a low simmer immediately after reaching a boil, or the liquid will evaporate before the rice kernels soften completely.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat portions gently on the stove with an extra tablespoon of water to restore moisture if the rice has firmed up overnight.
