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Pepper Jack Chicken and Rice Skillet

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INGREDIENTS

  • 4 (4 oz.) boneless, skinless chicken breast halves
  • 1-1/2 tsp. ground coriander
  • 1 tsp. paprika (preferably smoked)
  • 2 tsp. canola oil or unsalted butter
  • 1 cup long grain white rice
  • 2 cups low sodium chicken broth
 

DIRECTIONS

  • 1

    Pound chicken between plastic wrap to an even 1/2-inch thickness. Sprinkle coriander and paprika over chicken. Heat oil in large deep skillet over medium heat. Add chicken, seasoned sides down. Cook 4 minutes per side or just until chicken is cooked through. Transfer chicken to a plate; set aside.

  • 2

    Add rice to same skillet; cook and stir 30 seconds. Add broth; bring to a boil over high heat. Reduce heat to medium low; cover and simmer 15 minutes.

  • 3

    Stir tomato and onions into rice. Place chicken and any juices from plate over rice; top with cheese. Cover; simmer over low heat until liquid is absorbed and cheese has melted, about 4 minutes.

Pepper Jack Chicken and Rice Skillet
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4

HELPFUL HINTS

  • Chicken broth brands vary in sodium content. For nutrition information we used Pacific or Trader Joe's
 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 1175

Total Fat 35.7g

Saturated Fat 14.9g

Trans Fat 13.4g

Polyunsaturated Fat 4.3g

Cholesterol 131mg

Sodium 571mg

Carbohydrates 156g

Protein 57g

Dietary Fiber 3g

Vitamin A 188%

Vitamin C 36%

Calcium 595%

Iron 10%