Skillet Suppers: Southwestern Chicken and Rice with Peppers and Onions
I'm not going to deny that the inspiration for this dish came while eating a Chipotle bowl on a recent road trip. In fact, I'm glad that it did, because this is an easy and flavorful meal that I'll definitely be making again.
I realize that the name of this column suggests that everything can be made in one skillet, and for the most part it can...with one exception. After you sear the chicken, you'll have to take it out and set it aside while you cook the peppers, so you'll technically be dirtying two plates. I personally think it's worth it and still makes for a very easy dinner—you basically just put everything in the skillet and let it cook relatively undisturbed. You could always skip the chicken to make it a true one-skillet vegetarian dish, but that's up to you.
With that caveat aside, I'd also recommend a generous squeeze of lime on the rice and chicken—it delivers a nice bite of acid that's really necessary to round out the meal. I personally think some sliced avocado would be an ideal addition; it brings a creaminess to the dish that would be especially vital should you opt to leave out the chicken.
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About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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