Chicken & Rice Skillet
Arroz atollado—creamy Colombian chicken and rice—reimagined as a fast weeknight one-pan meal. Chicken, rice, and broth simmer together until tender and fragrant.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
- 1 lb chicken breast, diced into 1-inch pieces
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- ¾ cup frozen peas
- ¼ cup fresh cilantro, chopped
- 1 whole lime
Instructions
- 1
Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, then cook, stirring occasionally, until no pink remains, about 5 minutes.
- 2
Stir in garlic and onion, cook for 1 minute until fragrant.
- 3
Add rice, stir to coat with oil, then toast for 1 minute.
- 4
Pour in broth and tomatoes, bring to a boil, then reduce to low heat and cover.
- 5
Simmer 10 minutes until rice is nearly tender. Stir in peas, cover, and cook 2 more minutes.
- 6
Remove from heat, scatter cilantro on top, squeeze lime over, and serve hot.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- wooden spoon or silicone spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
