Chicken Rice Recipe in One Skillet? Count Me In!
Being a busy mom who feels pulled in several different directions can be exhausting, but one of the best things you can do is plan ahead for the “What’s for dinner?” question. Not having to swing through a drive-thru is a huge saving as well as a healthier option, but that requires I know that this has been a bit family favorite with our team.
Check out what Ashley from Center Cut Cook has to say about this recipe.
If you are looking for dinner recipes that you know your entire family will love, whether you’re cooking for one person or eight, give this Cheesy Chicken and Rice Casserole (errrr Skillet?) a try. Simple ingredients, simple cooking process, huge flavor. Enjoy!
I didn’t have sausage links when I make this recipe so used a package of basil chicken sausage. Sometimes you have to use what you have!
INGREDIENTS
- 1 tablespoon Bertolli olive oil
- 1 pound pre-cooked Aidell’s Italian chicken sausage cut into bite sized pieces
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 gloves garlic, minced
- 1/2 teaspoon salt (more or less to taste)
- 1/2 teaspoon black pepper (more or less to taste)
- 1/4 teaspoon cayenne pepper
- 1 cup long grain white rice – uncooked
- 1 1/4 cups chicken broth
- 1/2 cup sour cream
INSTRUCTIONS
- Pre-heat your oven to 375 degrees.
- In a large non-stick skillet that’s also oven-safe heat 1/2 tablespoon olive oil.
- Add in the chicken sausage and sauté for about five minutes. Remove the sausage from the pan and add more oil if needed. Add in the onion, red pepper, and green pepper. Continue cooking until the peppers and onions are tender.
- Add in garlic and cook for a minute or two longer, or until fragrant. Season everything with salt, black pepper, and cayenne pepper. Return the sausage back to the pan.
- Stir in white rice then slowly stir in chicken broth. Bring to a boil, then reduce heat to a gentle simmer.
- Add in sour cream and 1/2 cup cheddar cheese and stir to combine.
- If your skillet is oven-proof, sprinkle remaining cheese over the top of the skillet.
- Bake for 30 minutes uncovered, or until the cheese is bubbly and the rice is tender.1 1/2 cups Kraft Cheddar cheese
Quick Tip: Plan your meals before you go grocery shopping. When you buy and cook up sausage for breakfast, cook up an extra pound for this meal. Cook once, eat twice. Another huge shout-out to Ashley for sharing this recipe with us. To check out more about Ashley’s food and family go to her website
To check out more about Ashley’s food and family go to her website CenterCutCook.com