RECIPE

Roasted Chicken and Tomato-Basil Rice Skillet

Name: Roasted Chicken and Tomato-Basil Rice Skillet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 4 bone-in skin-on chicken thighs; 1/2 tsp salt; 1/4 tsp black pepper; 1 onion, diced; 1 red bell pepper, diced; 4 cloves garlic, minced; 1 tbsp basil pesto; 2 tbsp tomato paste; 1 pouch (8.8 oz each) Ben's Original™ Ready Rice™ Roasted Chicken Flavored Rice; 2 cups canned crushed tomatoes (with juice); 1/4 cup reduced sodium chicken broth; 1/4 cup chopped fresh basil leaves

A chicken and tomato with basil and rice skillet recipe made in less than an hour with a stovetop, microwave, and oven.

TIME

45 min

INGREDIENTS

13 items

MAKES

4 servings

Yielding, tomato-accented rice is cooked with juicy roasted chicken thighs and served with fresh, fragrant basil for an easy one-pan dinner that’s perfect for busy weeknights

1 tbsp olive oil
4 bone-in skin-on chicken thighs
1/2 tsp salt
1/4 tsp black pepper
1 onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 tbsp basil pesto
2 tbsp tomato paste
1 pouch (8.8 oz each) Ben's Original™ Ready Rice™ Roasted Chicken Flavored Rice
2 cups canned crushed tomatoes (with juice)
1/4 cup reduced sodium chicken broth
1/4 cup chopped fresh basil leaves

PRODUCTS USED

BEN'S ORIGINAL™ READY RICE™ Roasted Chicken Flavored Rice

SEE DETAILS

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1
Preheat oven to 425°F.
2
Heat oil in oven-safe large skillet set over medium-high heat. Season chicken with salt and pepper; transfer to skillet skin-side down. Cook for 3 to 4 minutes or until golden and crispy on bottom. Flip and cook for 3 to 5 minutes or until golden all over. Transfer to medium plate (reserve skillet). Reduce heat to medium.
3
Add onion, red pepper and garlic to reserved skillet and cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Stir in pesto and tomato paste and cook, stirring occasionally, for 1 to 2 minutes.
4
Stir in rice and cook, stirring, for 1 minute or until coated. Pour in tomatoes (with juice) and chicken broth; bring to a simmer. Return chicken to skillet and transfer to oven.
5
Bake for 25 to 30 minutes or until liquid has been absorbed, and chicken is cooked through and instant-read thermometer registers 165°F when inserted into thickest part of a thigh.
6
Garnish with basil before serving.
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Tips: For added heat, drizzle with Italian-style hot chili oil, if desired.
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This skillet dish is also delicious topped with shaved Parmesan cheese.