New Orlean’s Chicken & Rice Skillet
This time of year I am always looking for recipes to add to our weeknight meal rotation. Skillet meals are some of my favorite types for this. I love that they only use 1 pan and there is no need to add a side dish, unless of course you want to, ‘cuz #cornbread 😉
While I do my share of scratch cooking, we do use convenience foods on occasion. This New Orlean’s Chicken & Rice Skillet is a doctored up version of Zatarain’s New Orlean’s Style Red Beans & Rice that I found in one of my favorite Taste of Home cookbooks. This hearty one-dish meal is loaded with chunks of chicken, colorful veggies, beans and rice, and topped off with a generous sprinkling of Asiago cheese & green onions. I LOVE it with some cornbread crumbled up on top too! I just paired it with some jiffy cornbread because I love the combination of the spicy creole dish paired with the sweet cornbread!
If you prefer scratch cooking, no problem, check out my favorite homemade Jambalaya recipe here
& this Sweet Jalapeno Cheddar Cornbread is the BEST cornbread you will ever put in your mouth!
- 2 raw chicken breast, diced
- 2 Tbsp oil, divided
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 8 oz fresh mushrooms, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 3/4 cups hot water
- 15 oz can black beans, rinsed and drained
- 14.5 oz can diced tomatoes, drained
- 8 oz package Zatarains, red beans and rice mix
- 1/2 tsp Tony Chachere's Creole Seasoning ( or more to taste)
- salt to taste
- shredded Asiago cheese
- chopped green onions
In a large nonstick skillet, add 1 Tbsp oil over medium high heat. Brown the chicken, then remove and set aside. Add the other Tbsp of oil to the same skillet along with the carrots & peppers and cook for 5 minutes. Add the onions and mushrooms to the carrot & pepper mix and continue cooking for 5 minutes more. Next, reduce heat to medium and add the garlic, stirring constantly for 1 minute.
Stir in the water, black beans, tomatoes, rice mix & Creole seasoning. Return the chicken to the pan and bring to a boil. Reduce heat, cover & simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Add salt and adjust seasonings to taste. Serve topped with green onions, Asiago cheese along with your favorite cornbread!