After reading the other reviews, I used chicken stock in place of water, added red onion and garlic. When finished cooking, it had to be eaten in a bowl because of all the liquid left. Flavor wasn't anything special. I suggest that those wishing to try the recipe use the same amount of liquid to same amount of rice to thicken the dish. Wouldn't make again - a lot of time chopping ingredients for not a lot of taste.
Chicken, Rice, and Parmesan Skillet
Chicken, Rice, and Parmesan Skillet is perfect for a sunny weekend al fresco lunch or dinner—and it's ready in just 20 minutes.
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- Calories: 412
- Fat: 12.4g
- Saturated fat: 4.3g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.8g
- Protein: 37g
- Carbohydrate: 40g
- Fiber: 3g
- Cholesterol: 147mg
- Iron: 3mg
- Sodium: 506mg
- Calcium: 199mg
- 2 teaspoons olive oil
- 5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
- 1 cup chopped red bell pepper
- 3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
- 1 1/2 cups water
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3 cups broccoli florets
- 2 ounces Parmesan cheese, shaved (about 1/2 cup)
- 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.
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