I’ve posted about *skillet* suppers before. I love them. My reasons for loving them are many. Firstly, I love using cast iron skillets…..they are the perfect pan. When you make a skillet supper, you are using minimal prep dishes and pots & pans…less mess. Ingredients too are minimal and most recipes use ordinary pantry ingredients which brings us to the fact that they are economical to make. And a bunch of side dishes just are not required. I usually serve with some bread and a salad or fruit. So, all those reasons considered, I’ve deemed the skillet supper perfect for week nights or any other evening you are rushed.
Cilantro Chicken Skillet
(Printable Version)
1 c uncooked long grain rice
3 Tbsp butter
1 lb boneless, skinless chicken breasts, cut into chunks
1 Tbsp chopped fresh cilantro
1 Tbsp fine chopped fresh garlic
1 onion (1/2 c), chopped
1 (15-ounce) can red beans, drained and rinsed well
Cook rice according to package directions; keep warm. Melt 2 tablespoons butter in 12-inch skillet until sizzling; add chicken, cilantro and garlic. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (9 to 10 minutes). Remove chicken from skillet; keep warm. Melt remaining butter in same skillet; add onion. Cook over medium-high heat, stirring occasionally, until onion is softened (3 to 4 minutes). Stir in beans and cooked rice. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). To serve, spoon rice and bean mixture onto serving platter; top with chicken. Garnish with additional chopped cilantro, if desired. Serve with hot pepper sauce.
Sharing at Michael Lee's, Design's by Gollum, Foodie Friday. It is her 1 Year Blog Anniversary. Thanks for hosting Michael and HAPPY ANNIVERSARY!!
