One-Pan Chicken Rice Skillet

Ingredients

• 2 Clove garlic clove
• 1 tbsp Olive Oil
• 2 Whole egg
• 1 Medium onion
• 1 To taste salt
• 200 g Rice (uncooked)
• 300 g Chicken breast
• 1 To taste black pepper
• 1 Medium bell pepper
• 1 Medium avocado
• 1 tsp Paprika or chilli flakes (optional)
• 200 g Tomatoes (fresh or canned)

Method

1. 0

   Rinse the rice and set aside. Dice the onion, peppers, and tomatoes; mince the garlic. Cut the chicken into bite-sized pieces.

2. 1

   Heat olive oil in a large pan over medium heat. Add onion and garlic and cook 2–3 minutes until softened.

3. 2

   Add the chicken pieces, season with salt, pepper, and paprika/chilli if using, and cook 4–5 minutes until lightly browned.

4. 3

   Stir in the rice, peppers, and tomatoes. Add enough water to just cover the rice (about 400–450 ml), bring to a boil, then reduce to a simmer and cover.

5. 4

   Simmer for about 15 minutes, or until the rice is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking and add a splash more water if needed.

6. 5

   Make two small wells in the rice and crack an egg into each. Cover and cook another 3–5 minutes until the eggs are done to your liking.

7. 6

   Slice the avocado. Serve the skillet straight from the pan, topping each portion with avocado slices and any extra seasoning you like.

Nutrition Facts