This bold and spicy chicken and rice skillet is the perfect weeknight meal! It’s packed full of flavor and is ready to go in just 30…
Spicy Chicken and Rice Skillet
- 1 tsp olive oil
- 1 onion (, finely chopped)
- 1 ⁄2 green bell pepper (, seeded and chopped)
- 1 clove garlic (, minced)
- 2 tsp cajun seasoning
- 1 tsp chili powder (, or to taste)
- 1 ⁄2 tsp ground cumin
- 1 ⁄3 cup long grain brown rice
- 1 can ((14 1/2 oz) diced tomatoes)
- 1 ⁄2 cup water
- 1 cup chicken breast (, cooked and shredded or chopped)
- 1 cup shredded cheese of your choice
- 4 black olives (, sliced)
- Heat olive oil in a medium nonstick skillet over medium high heat.
- Add onion, bell pepper, and garlic and cook, stirring frequently, until soft, about 8 minutes.
- Mix in cajun seasoning, chili powder, and cumin and cook for 1 minute.
- Add rice and stir constantly until the grains are coated, about 1 minute.
- Add tomatoes and water, then bring to a boil.
- Reduce heat, cover, and simmer for 40 minutes.
- Stir in chicken and olives, cover, and cook for 5 more minutes or until the rice is tender and the chicken is heated through.
- Add cheese and olives, simmer until melted
