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
Cajun Jambalaya with Chicken, Sausage & Ham
& this Sweet Jalapeno Cheddar Cornbread is the BEST cornbread you will ever put in your mouth!
Sweet Jalapeno Cheddar Cornbread
Save RecipeIngredients
- 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
Instructions
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!
