It’s the best kind of Monday here – a holiday! Columbus Day isn’t one that everyone around here gets off, but luckily Shane does, so he is home with me today and we’re enjoying the last of our 3-day weekend. This darn cold of mine is still lingering, but I’m feeling a lot better and definitely want to get out of the house, so we’re going to head to the orchard and do some apple picking today! Their website indicates they have more than 10 varieties ready to go, so I’m really excited to get down there and check it out. Shane’s tall enough to reach all of the best apples for me as I point them out π The temperature is supposed to climb to 80 today, so it’s not exactly the nice fall day I’d envisioned for apple picking, but since we’re already into the second week of October, I don’t want to wait much longer, especially since the 10-day forecast seems to indicate it’s going to stay warm for the foreseeable future. I just hope we get some more cool fall days before it starts snowing!
This fiesta chicken and rice was one of the recipes we tried over the weekend, and it’s definitely going to make its way into the regular rotation. This is my favorite kind of dinner – it’s made entirely in one skillet, with a short list of ingredients that I’m likely to have on hand 90% of the time. Most of the cooking time is hands-off too, so you’ll have time to get other things done while you wait. The meal was completely delicious all on its own – the chicken was tender and the Mexican rice was really flavorful. That said, I enjoyed it even more with sour cream and lime wedges on the side so feel free to add your favorite accompaniments. There are leftovers sitting in our fridge which I’m really looking forward to having for lunch today, which is definitely an indication of my feelings on this dish π
Fiesta Chicken and Rice
from Cook’s Country via Skillet Suppers
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 cup vegetable or canola oil
1 cup long-grain rice
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 14.5-oz can diced tomatoes, drained
1 green bell pepper, chopped medium
1 1/4 cups low-sodium chicken broth
1 cup shredded Mexican-style cheese
4 scallions, thinly sliced
Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds. Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes. (My chicken breasts were quite big, and they took longer than 12 minutes to cook through. I just reduced the amount of time I cooked the rice alone in the next step, and it worked out fine.)
Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and scallions then cover the pan again and let stand for a few minutes until the cheese has melted.
I’m kind of jealous of the weather you guys are having! It’s 37 here right now. π π Have fun at the orchard, hopefully you guys get lots of good ones!
This dish looks fantastic! Chicken & rice is one of my hubs favorites but I rarely make it since I think it’s so boring. This will definitely spice things up!
I love those holiday Monday too! One skillet recipe…I’m in. This chicken looks delicious. Thanks for sharing! Enjoy your apple picking, we went yesterday and it was great π
This looks like my kind of skillet meal. I have the same book and haven’t broken it open yet but this makes me want to!!!
A nice healthy way to start the week. I really like the flavour combo’s. I bet it would be wonderful as a wrap for lunch on Wednesday!
ONe pot meals with on-hand ingredients are the best! Especially when they are great leftovers too. I really love this and want to try it.
Tracey, this is probably a dumb question, but I’ve been known to mess up the simplest things when it comes to savory cooking–in the very first rice step, am I toasting the uncooked rice? Or have I cooked it before I add it to the pan with the onions and salt? Thanks! π I’m excited to try this out…and not mess it up.
looks really good… will definitely try it out… might look into the book as well
@Tara – Not a dumb question π It’s the uncooked rice – you’re just toasting it quickly to give it a little more flavor. There won’t be a huge change in color, it might just look a little golden. If it’s browning too much you can lower the heat a smidge. When you add the chicken broth and tomatoes, the rice cooks in that liquid. Hope you like it!
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This was a great dinner, thanks for making it!
Love Mexican flavored meals. This looks like one that could make a regular appearance at our place too π
Jealous of your apple picking excursion. I haven’t found any apple orchards here. Not sure that they have them π
I love a one pot dinner….. this looks and sounds perfect. I would take 80 instead of 50’s and rainy, but I suppose Fall wouldn’t be the same here with sunshine.
I love the picture with the ring of chicken around the skillet! Great idea! π We all love a quick dinner once in a while. Tonight we pulled something out of the freezer. Always grateful on days like today that I’ve stored up so many leftovers in there! π
I think Chicken and Rice it’s amazing food for those use rice as main part of their meal like asian people. I try and I like tast of your recipe
I have a similar recipe in my site if you intrest.
http://chefrecipes.us/429/chicken-and-rice.html
I love one pot dinners, anything for less dishes! This looks like a fun quick mexican inspired dinner! Glad you enjoyed a nice 3 day weekend – unfortunately none of that around here π
This is our kind of dinner too! And living in So Cal…we LOVE Mexican! Your rice looks awesome! I would just add avocado on top..well because..all Cali peeps add avo to everything!! hahaha
Beautiful presentation!
@Tracey — Ahh, thanks! That’s what I suspected based on the later step about the broth, but wanted to confirm. π
This looks wonderful! I have an old Fiesta chicken recipes that uses a bunch of canned soup – I love this as a from scratch option!
I love all-in-1 recipes! I have a question about the Mexican style cheese, can I use just any other cheese? If I can’t find Mexican cheese, what is the best option?
We’re in desperate need of “new and easy” recipe in our weekly meal rotation, thanks for sharing the recipe Tracey!!
One pan and almost all from the pantry? Can’t get much better than that!
@Anna – Feel free to use your favorite cheese! Anything you enjoy would work π
I am loving all these one-skillet meals you are doing…this one would play well in our household!
This looks like a picture perfect meal. It has delicious and comfort written all over it.
This looks excellent. I’m sure it would be a hit at our house. Thanks for sharing Tracey.
I just made this and it was great! I served it with some sour cream. Will definitely be making it again and I will be posting it on my blog soon!
I’m hoping to make this dish this week and I’ve got a question. Is the green pepper in the recipe green bell pepper? Or a hot pepper like jalapeno? I can see either working well.
@Gwen – It’s a bell pepper (I’ll update the recipe to be more specific), but you’re right, I think either would work!
Just found this recipe yesterday on Pinterest. Made this last night following your recipe as written. It was wonderful and both my teenagers ate it without complaints! Thanks for sharing. I will definitely be making this one again!!