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California Skillet: Chicken, Peppers, Onion, and Rice

California Skillet with chicken, peppers, and cheese | InaSouthernKitchen.com

This recipe comes from my friend Mary Ellen who first served it to me when I was at her house watching her work magic on Malorie's wedding invitations. My friend is not only an awesome cook, she is a calligraphy maven! How lucky am I!

She got the recipe many years ago from a friend who called it California Skillet, so that's what we call it. Mary Ellen makes it with ground beef and I used ground chicken. Either way, it is fabulous, easy, and your family will love it.

Saute peppers and onions. | InaSouthernKitchen.com

Start by sautéing green and red pepper with onion and garlic. Then add ground chicken and cook until done. Add chicken broth, diced tomatoes, 1 can green chilis, brown or white rice, a little Sriracha sauce, and salt and pepper.

riceinskillet

Bring to a boil, cover, and cook 20-30 minutes until rice is done and most liquid is absorbed. Top with fresh parsley and grated cheese. You can serve this with roasted vegetables or a simple green salad. I'm including both versions of the recipe below—try them both and enjoy!

Chicken, Rice, and cheese. | InaSouthernKitchen.com

California Skillet

4.6 from 5 votes
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A quick and tasty one-pot skillet dish with ground chicken, peppers, rice, and tomatoes.
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prep time: 20 mins
total time :1 hr 5 mins
servings :6
author: Lucy Brewer

Ingredients 

  • 1 lb ground chicken
  • 1 onion, chopped
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 2 cloves garlic, finely minced
  • 1 can petite diced tomatoes, undrained
  • 1 small can diced green chilis
  • 2 cups unsalted chicken broth
  • 1 cup quick cooking brown rice or long grain white rice
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup grated Cheddar or Parmesan cheese
  • ¼ cup chopped parsley

Instructions

  • Saute peppers, onions, and garlic for about 3 minutes on medium-high heat. Add ground chicken and cook about 10 minutes on medium heat.
  • Add broth, rice, tomatoes, green chilis, Sriracha, salt, and pepper.
  • Bring to a boil then cover and simmer 20-30 minutes until rice is done and most liquid is absorbed. Serve with grated cheese and parsley sprinkled on top.
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Nutrition
Serving: 6Servings | Calories: 329kcal | Carbohydrates: 33g | Protein: 23g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 1138mg | Fiber: 3g | Sugar: 4g
Course Entrees
Cuisine American
Keyword california skillet, chicken with rice and peppers, skillet chicken and rice

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