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Chicken and rice skillet with shredded chicken, fluffy rice and mixed vegetables in a cast-iron pan

Chicken and Rice Skillet

This easy rice recipe for dinner combines tender chicken, fluffy rice, and vegetables in one pan for a quick weeknight meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 2 cup Rotisserie chicken, shredded
  • 2 cup Instant white rice
  • 2 cup Chicken broth
  • 1 cup Frozen mixed vegetables
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Black pepper
  • 2 tbsp Soy sauce

Method
 

  1. Heat olive oil in a large skillet over medium-high heat for 1 minute.
  2. Add frozen vegetables and cook for 3 minutes, stirring occasionally, until thawed and slightly tender.
  3. Stir in chicken broth, soy sauce, garlic powder, onion powder, and black pepper, then bring to a boil for 2 minutes.
  4. Add instant rice and shredded chicken, stir well, cover, and remove from heat.
  5. Let stand covered for 5 minutes until rice absorbs the liquid and becomes fluffy.
  6. Fluff with a fork and serve immediately while hot.