Name: Spanish Chicken and Rice Skillet Casserole
Prep time: 5 min
Cook time: 18 min
Ingredients: 1 1/2 pound chicken breast, cut into strips; 2 teaspoon chili powder; 1 tablespoon olive oil; Salt and black pepper, to taste; 1 bag (14 ounces) Birds Eye frozen pepper stir fry vegetables; 3 cup minute brown rice, uncooked; 2 cup chicken broth; 1 can (14 ounces) diced tomatoes flavored with spicy red peppers; 3 diced chipotle peppers in adobo sauce (optional)

Spanish Chicken and Rice Skillet Casserole

By: Anne Colagioia

Spanish Chicken and Rice Skillet Casserole

By: Anne Colagioia

This one pot meal idea is one of the easiest chicken casserole recipes to make because all of cooking happens on the stove top instead of in the oven. Chipotle peppers and chili powder add irresistible flavor to this Spanish Chicken and Rice Skillet Casserole recipe from Anne Colagioia. In the world of healthy chicken recipes, this gluten free offering is one of the best options for quick weeknight cooking.

Notes

If you are following a gluten free diet, be sure to use gluten free chicken broth in the recipe. You can easily change the veggies or flavor profile of this dish to suit your tastes but be sure to keep the ratio of rice and liquid ingredients the same so that the rice will cook properly.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this one pot meal recipe, watch this cooking video:

Preparation Time5 min

Cooking Time18 min

Cooking MethodCasserole, Skillet

Ingredients

1 1/2 pound chicken breast, cut into strips
2 teaspoons chili powder
1 tablespoon olive oil
Salt and black pepper, to taste
1 bag (14 ounces) Birds Eye frozen pepper stir fry vegetables
3 cups minute brown rice, uncooked
2 cups chicken broth
1 can (14 ounces) diced tomatoes flavored with spicy red peppers
3 diced chipotle peppers in adobo sauce (optional)

Instructions

Stir together the chicken, chili powder and salt and pepper to taste then set it aside.
In a large skillet over a medium high heat, add the marinated chicken and olive oil then sautÃ© for 5 to 6 minutes, stirring frequently until the chicken is no longer pink.
Add the bag of frozen pepper stir-fry mix and sautÃ© for another 2 minutes, continuing to stir.
Stir in the chicken broth, rice, diced tomatoes and the chipotle peppers.
Bring the mixture up to a boil then cover and reduce the heat to low and allow it to simmer for 5 minutes. Turn off the heat and let it stand covered for 5 minutes until all of the liquid is absorbed.
Fluff with a fork, and garnish with scallions or cilantro if desired.