Description
This cheesy chicken and rice skillet is a quick and easy meal that combines shredded chicken, rice, and cheese for a comforting dish.
Ingredients
Scale
- 2 cups cooked chicken, shredded (use leftover rotisserie chicken for quick assembly)
- 1 cup long-grain rice
- 3 cups chicken broth (ensure it’s Halal-certified)
- 1 cup shredded cheddar cheese
- 1 cup broccoli florets (optional, for added nutrients)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until soft and translucent, about 3-4 minutes.
- Stir in the rice, making sure it’s well-coated in the oil.
- Pour in the chicken broth, season generously with salt, pepper, and paprika, and bring it to a boil.
- Reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once the rice is done, stir in the shredded chicken and half of the cheddar cheese.
- If using, add the broccoli for a couple of minutes to steam.
- Remove from heat and sprinkle the remaining cheese on top. Cover the skillet for an additional 2-3 minutes until the cheese is melted and bubbly.
- Fluff the cheese and chicken mixture with a fork, serve it warm.
Notes
- This dish can easily be made with leftover chicken for convenience.
- Feel free to add other vegetables of your choice.
- This recipe is warm and comforting, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg