Best 2 Rice Vegetable Skillet Recipes

**Indulge in a Symphony of Flavors with this Savory Rice Vegetable Skillet: A Culinary Journey Through Diverse Recipes**

Embark on a tantalizing culinary expedition with our versatile Rice Vegetable Skillet, a symphony of vibrant flavors and textures that will delight your taste buds. This collection of recipes offers a delightful array of options, each showcasing the harmonious blend of tender rice, an array of colorful vegetables, and aromatic herbs and spices. From the classic comfort of the One-Pot Rice and Vegetable Skillet to the vibrant Mexican-inspired Fiesta Rice Skillet, this collection promises an unforgettable culinary adventure. Discover the zesty delight of the Lemon Herb Rice Skillet, the smoky charm of the Cajun Rice Skillet, and the hearty goodness of the Sausage and Vegetable Skillet. Explore the diverse culinary landscapes of these recipes, each promising a unique and satisfying flavor experience.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Steps:

Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

RICE VEGETABLE SKILLET

Rice Vegetable Skillet image

"This is a favorite vegetable casserole of ours," writes Arlene Lee of Holland, Manitoba. "It's very filling served over rice, and the cheese gives the veggies extra flavor. Great warmed up the next day if any is left!"

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
1 tablespoon butter
2 medium carrots, sliced
1-1/2 cups cauliflowerets
1-1/2 cups broccoli florets
1 cup uncooked long grain rice
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 cup shredded reduced-fat cheddar cheese
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large nonstick skillet over medium heat, cook onion in butter until tender. Add carrots; cook 5 minutes longer. Stir in the cauliflower, broccoli, rice and garlic. Add broth; bring mixture to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; stir in the cheese, parsley, salt and pepper.

Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 459mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and ensure that your dish turns out perfectly.
Use fresh vegetables: Fresh vegetables will give your skillet a brighter flavor and more vibrant color. If you don't have fresh vegetables on hand, you can use frozen vegetables instead.
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of sautéing. This will make them soggy and bland. Cook the vegetables in batches if necessary.
Season the vegetables well: Don't be afraid to season the vegetables generously. Salt, pepper, and garlic powder are all good options. You can also add other spices and herbs, such as cumin, chili powder, or paprika.
Cook the vegetables until they are tender-crisp: You don't want to overcook the vegetables, or they will become mushy. Cook them until they are just tender-crisp, so that they still have a bit of a bite to them.
Add the rice and cook until heated through: Once the vegetables are cooked, add the rice and cook it until it is heated through. This will usually take about 5 minutes.
Serve immediately: Rice vegetable skillet is best served immediately. You can garnish it with chopped cilantro or green onions.

Conclusion:

Rice vegetable skillet is a quick, easy, and delicious meal that is perfect for busy weeknights. It is also a great way to get your daily dose of vegetables. With its colorful vegetables and flavorful rice, this dish is sure to please everyone at the table.