This collection of everyday meal recipes is designed for busy weeknights when you need dinner on the table fast without sacrificing flavor. From a one-pan chicken skillet to a hearty vegetarian chili, these dishes use simple ingredients and straightforward techniques that anyone can master. Each recipe is balanced, satisfying, and perfect for feeding a family or meal-prepping for the week.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup (240 ml) chicken broth
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1 cup (185 g) long-grain rice
- 2 cups (475 ml) water
- 1 cup (150 g) frozen peas
- 1/4 cup (15 g) fresh cilantro, chopped (optional)
Instructions
- Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until browned on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp (15 ml) olive oil. Add the onion and bell pepper, and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the chicken broth, diced tomatoes, cumin, chili powder, salt, and black pepper. Bring to a simmer.
- Add the rice and water. Stir well, then place the chicken back into the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, add the frozen peas on top (do not stir). Cover and cook for another 5 minutes, until the rice is tender and the liquid is absorbed.
- Check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) using a food thermometer. Fluff the rice with a fork, sprinkle with cilantro if using, and serve.
Tips
- Substitutions: Use turkey or pork instead of chicken; adjust cooking time accordingly. For a vegetarian version, replace chicken with 1 can of chickpeas and use vegetable broth.
- Don’t skip the rest: Letting the skillet sit covered for 5 minutes after cooking helps the rice absorb remaining liquid and become fluffy.
- Common mistake: Stirring the rice too often can make it sticky. Only stir when adding ingredients, then leave it covered during simmering.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
Serve this chicken and rice skillet with a side of steamed broccoli or a simple green salad. Warm corn tortillas or crusty bread are great for soaking up the sauce. For a complete meal, add a dollop of sour cream or Greek yogurt and a squeeze of lime.
Variations
- Spicy: Add 1/2 tsp (2.5 g) cayenne pepper or a chopped jalapeño with the bell pepper.
- Cheesy: Stir in 1/2 cup (50 g) shredded cheddar cheese just before serving.
- Mexican-style: Replace rice with 1 cup (185 g) quinoa and add 1 can (15 oz / 425 g) black beans, drained and rinsed.
- Herbed: Add 1 tsp (5 g) dried oregano or thyme with the spices.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat on high for 2-3 minutes, stirring halfway, until piping hot (165°F / 74°C). Alternatively, reheat in a skillet over medium heat with a splash of water or broth, covered, for 5-7 minutes. Freeze in individual portions for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but increase the water to 2 1/2 cups (590 ml) and the simmering time to 35-40 minutes. Check that the chicken is cooked through before serving.
Can I make this in advance? Yes, prepare the recipe as directed, then cool and refrigerate. Reheat gently on the stovetop or microwave. It tastes even better the next day as flavors meld.
What if I don’t have chicken broth? Use water mixed with 1 teaspoon of chicken bouillon paste or a stock cube. Or use vegetable broth for a lighter flavor.
How do I know when the chicken is done? Use a food thermometer; the thickest piece should read 165°F (74°C). If you don’t have one, cut into a piece—it should be white throughout with no pink.
Can I add other vegetables? Absolutely. Diced zucchini, mushrooms, or carrots work well. Add them with the onion and bell pepper to soften.
Is this dish freezer-friendly? Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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