4 Easy Skillet Rice Dinners You'll Want On Repeat! (Print Version)

Four cozy skillet rice dinners built for busy nights, each made with simple ingredients, one pan, and tender rice that soaks up every bit of flavor.

# Ingredients:

Sausage and pepper skillet rice

01 - 12 oz (340 g) smoked sausage or andouille, sliced
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 3 garlic cloves, minced
07 - 1 cup (185 g) uncooked long-grain white rice
08 - 2 cups (480 ml) chicken broth
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon Cajun seasoning
11 - 1/2 teaspoon black pepper
12 - Salt, to taste
13 - 2 tablespoons chopped parsley

Yellow rice chicken skillet

14 - 4 bone-in chicken thighs, about 1 1/2 lb (680 g)
15 - 2 tablespoons olive oil or butter
16 - 1 small onion, diced
17 - 3 garlic cloves, minced
18 - 1 1/2 cups (275 g) uncooked long-grain white rice
19 - 2 1/2 cups (600 ml) chicken broth
20 - 1 teaspoon ground turmeric
21 - 1 teaspoon paprika
22 - 1/2 teaspoon ground cumin
23 - 1 cup (140 g) peas or diced bell peppers, optional
24 - Salt and black pepper, to taste
25 - Fresh parsley or cilantro, for serving

Mexican beef and rice skillet

26 - 1 lb (450 g) ground beef
27 - 1 tablespoon olive oil, if needed
28 - 1 small onion, diced
29 - 3 garlic cloves, minced
30 - 1 cup (185 g) uncooked long-grain white rice
31 - 2 cups (480 ml) beef broth
32 - 1 cup (165 g) corn kernels
33 - 1 cup (170 g) drained black beans
34 - 1 cup (240 g) diced tomatoes with juices
35 - 1 tablespoon taco seasoning
36 - 1 teaspoon ground cumin
37 - 1 1/2 cups (170 g) shredded Mexican cheese blend
38 - Salt and black pepper, to taste
39 - Fresh cilantro, lime wedges, and sour cream, for serving

Creamy garlic parmesan chicken rice

40 - 4 boneless or bone-in chicken thighs, about 1 1/2 lb (680 g)
41 - 3 tablespoons butter, divided
42 - 3 garlic cloves, minced
43 - 1 teaspoon paprika
44 - 1/2 teaspoon salt
45 - 1/2 teaspoon black pepper
46 - 1 cup (185 g) uncooked long-grain white rice
47 - 2 cups (480 ml) chicken broth
48 - 1/2 cup (120 ml) heavy cream
49 - 1/2 cup (50 g) finely grated parmesan cheese
50 - 1/2 teaspoon garlic powder
51 - Chopped parsley and extra parmesan, for serving

# Instructions:

01 - Brown the sliced sausage in olive oil over medium heat for 3-4 minutes. Add onion, bell peppers, and garlic and cook for 3 minutes, then stir in rice, paprika, Cajun seasoning, pepper, salt, and broth. Cover and simmer on low for 18-20 minutes, then rest 5 minutes and garnish with parsley.
02 - Season chicken with salt, pepper, paprika, and a pinch of turmeric. Sear in oil or butter over medium-high heat for 5-6 minutes per side until golden, then transfer to a plate.
03 - Cook onion and garlic in the same skillet for 2 minutes. Stir in rice, turmeric, paprika, cumin, broth, and optional peas or peppers. Nestle the chicken on top, cover, and simmer on low for 18-20 minutes until the rice is tender and the chicken reaches 165°F.
04 - Cook ground beef in a deep skillet over medium heat until browned, breaking it up as it cooks. Drain excess fat if needed, then add onion and garlic and cook for 2-3 minutes.
05 - Stir in rice, taco seasoning, cumin, salt, pepper, broth, tomatoes, corn, and black beans. Cover and simmer on low for 18-20 minutes until tender. Sprinkle cheese over the top, cover for 2-3 minutes to melt, and finish with cilantro.
06 - Season chicken with paprika, salt, and pepper. Melt 2 tablespoons butter in a skillet over medium heat and cook the chicken for 5-6 minutes per side until golden, then remove it to a plate.
07 - Add garlic to the skillet and cook for 30 seconds. Stir in rice for 1 minute, pour in broth, then place the chicken on top. Cover and simmer for 15-20 minutes until the rice is tender and the chicken reaches 165°F.
08 - Remove the chicken briefly if needed. Stir in cream, parmesan, remaining butter, garlic powder, and black pepper. Cook for 2-3 minutes until creamy, then return the chicken and garnish with parsley and extra parmesan.

# Notes:

01 - Times are for making one skillet dinner, not all four in one cooking session.
02 - Use a deep skillet with a tight-fitting lid for evenly cooked rice.
03 - Let each skillet rest covered for 5 minutes before fluffing.

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