cheesy chicken, rice and peppers casserole skillet
"i know what you are thinking...'tijuana, you have went crazy with these skillet recipes!' you hit the nail on the head. i love heating up my gorgeous black shiny cast iron skillet, throwing in meat, fresh veggies and aromatics in it and tossing it straight in the oven. this time, i wanted a chicken and rice casserole. i wondered how it would turn out in the skillet. i definitely wanted to add in some creaminess but did not want to add a 'can of cream' anything. so, i spooned in some sour cream. it was delicious. the rice had the nerve to caramelize and crunch up a bit on the side of the pan... like some yummy crust. dee-lic-ous!..."
INGREDIENTS
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2 tablespoons vegetable oil -
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3 chicken breasts - chopped into cubes
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1/2 red bell pepper - chopped into cubes
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1/2 green bell pepper - chopped into cubes
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4 garlic cloves - minced
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1/2 onion - chopped
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1/2 teaspoon dried thyme -
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1 cup long grain rice - uncooked
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1 1/2 cup chicken broth - *i used bouillon based
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1/3 cup sour cream -
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3/4 cup cheddar cheese -
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