Hi everyone! I’m Erin … sadly stuck here in cold Alberta, while our friend Merry and her family will be basking in all that is Bali. She asked me to share my Easy Chicken and Rice Skillet Recipe with you.
A little about me, I was born and raised in Calgary, Alberta (I know you would think I would be used to Alberta weather, no? Don’t get me wrong, I LOVE the snow but as I get older I’m finding some contempt for any forecasts in the minus double digits)!
About 6ish years ago, I moved myself out to a small town east of Calgary called Strathmore. There, my British husband and I live a small town life, while I still keep some roots in the city with my full-time job there.
What does all of that have to do with chicken and rice, you ask? Between my 45 min plus highway commute home and my lack of cooking skill, I need quick and tasty dinners. Even without little people to feed, by the time The Brit and I are home after 6:00pm during the week, we are hungry. Something on the plate in under 45 minutes? SOLD.
I cannot take any credit for this Easy Chicken and Rice Skillet. All of that belongs to my best friend Leane, and her mom. Leane remembers her mom making this way back in the 80’s! Leane was left her mom’s wonderful recipe book full of clippings and recipe cards and this particular recipe is still a favorite. Sometimes you just don’t need to mess with a good thing after 25 years. I got this recipe from Leane, and now I’m passing on to you. It looks simple, but trust me, it is SO good.
- 1/2 cup mayonnaise
- 10 oz chicken broth
- 1 tbsp. chili powder
- 1 cup instant rice, not cooked
- 2-3 boneless skinless chicken breasts, (thawed)
- 1 tomato, chopped
- 10 black olives, sliced (optional – I’m not an olive girl)
- 1/2 cup shredded cheddar cheese, go on, get a whole cup ready, you will want too
- Sour cream for serving
- Combine mayonnaise, broth, rice and chili powder in your frying pan (I prefer an electric, but any stove top skillet big enough will do)
- Top with chicken breasts
- Bring to a boil
- Cover and simmer 25 minutes
- Top with remaining ingredients (cheese, tomatoes, olives if you choose)
- Cover and cook 10 minutes more
- Serve once the cheese is all melty and bubbly, and top with a spoon full of sour cream. Yum.
Though the recipe above is the original, I do use low fat / low sodium ingredients and it is still as good. I make up for that with extra cheese!
This recipe serves 2 but can easily be doubled or tripled for a larger family.
Nutrition Information:Yield: 4
Amount Per Serving:Calories: 394 Saturated Fat: 4g Cholesterol: 50mg Sodium: 809mg Carbohydrates: 21g Fiber: 2g Sugar: 1g Protein: 18g
A big thank you to Erin for guest posting while we are away. Check out her awesome crochet patterns over on her blog, Mrs Brits!