Rotisserie Chicken and Rice with Frozen Vegetables
Make this rotisserie chicken and rice recipe with as much or as little meat as you've got, plus those frozen vegetables that always save the day!
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, ½ cup, chopped
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups rotisserie chicken meat, chopped
- 1 cup white rice
- 2 cups frozen vegetables, any
- 1 ¾ cup chicken broth or water*
Instructions
Prep:
- Chop the onion and garlic. Chop the rotisserie chicken meat into even-sized pieces. Measuring out the other ingredients or bringing them out to the counter will save time.
Cook:
- Heat a skillet over medium heat. Once hot, heat up the oil. Sauté the onions for about 3 minutes. Once they've softened, add the garlic and stir, cooking for another 30 seconds.
- Add the Italian seasoning, salt, and pepper to the skillet and stir. Add the rotisserie chicken pieces, the white rice, and the chicken broth. Stir to combine. Add the frozen vegetables to the skillet and mix everything together.
- Bring it to a boil, cover it with a lid, and reduce the heat to a simmer (lowest setting). Cook for 15 minutes and turn off the heat. Let it sit there covered for 5 to 10 minutes to finish cooking until the rice is soft.
Serve:
- With a fork, fluff the rice in the skillet. Serve into bowls.
Notes
If using water, add 1 tablespoon soy sauce to the water to add flavor to the dish.
Nutrition
Serving: 1 serving | Calories: 379kcal | Carbohydrates: 53g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 581mg | Potassium: 519mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4657IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 2mg
