Chicken Red Beans and Rice Skillet

This is an easy skillet with all of the Cajun-inspired flavors and none of the fuss. Rotisserie chicken cooks with a rice, beans, frozen onions and bell peppers (capsicum) with a few spices that build familiar Cajun flavors while keeping the preparation quick and practical. Don’t let the ingredients list deter you, they are mostly spices and pantry ingrediant.

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, start here

Ingredients:

(see printable recipe card down below)

SERVINGS: 6 | Start to finish: 40 minutes

• 1 tbsp (15 ml) extra virgin olive oil

• 2 carrots (160 g), peeled and chopped

• 1 cup (150 g) chopped onion

• 1 red bell pepper (150 g), chopped, thawed if frozen

• 1 green bell pepper (150 g), chopped, thawed if frozen

• 3 garlic cloves, minced

• 2¾ cups (660 ml) hot water

• ½ cup dry brown rice (95 g)

• 1 tsp (2.5 g) smoked paprika

• 1 tsp (2.5 g) garlic powder

• ½ tsp (1.5 g) onion powder

• ½ tsp (1 g) dried thyme

• ½ tsp (1 g) dried oregano

• ¼ tsp (0.5 g) cayenne pepper, or more to taste

• ¼ tsp (0.5 g) ground black pepper

• 1 can (425 g / 15 oz) no salt added diced tomatoes, drained

• 1 can (15 oz / 425 g) no salt added red kidney beans, rinsed and drained

• 2 cups (280 g) rotisserie chicken breast, shredded

How to Make This

1. In a skillet over medium-high heat, heat the oil. Add the carrots, onion and bell peppers and sauté for 5 minutes. Add the garlic to the skillet and cook for 1 minute.

2. Add ingredients from water through tomatoes; stir to combine. Bring to a boil and cover. Reduce the heat to low, and cook, stirring occasionally to prevent scorching, until most of the liquid is absorbed and the rice is tender, about 25 minutes. If the mixture becomes too thick, add ¼ cup more water as needed.

3. Add the bean and chicken and stir to combine. Cook until the chicken is heated through, about 5 minutes.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Red Beans and Rice Chicken Skillet

Servings: 6

Author: Melissa

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This super easy Cajun style dish combines fresh vegetables, succulent rotisserie chicken, and a convenient package of red beans and rice mix for a tasty and comforting meal ideal for meal-prepping for the week.

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Ingredients

• 2 teaspoons extra virgin olive oil
• 2 carrots, peeled and chopped
• 1 cup chopped onion
• 1 red bell pepper, chopped (thawed, if frozen)
• 1 green bell pepper, chopped (thawed, if frozen)
• 3 garlic cloves, minced
• 2¾ cups hot water
• 8 oz. pkg. red beans and rice mix
• 15 oz. can diced tomatoes, drained
• 2 cups rotisserie chicken breast, shredded

Instructions

1. In a skillet over medium-high heat, heat the oil. Add the carrots, onion and bell peppers to the skillet and sauté for 10 minutes. Add the garlic to the skillet and cook for 1 minute.
2. Add the water, red beans and rice mix and tomatoes to the skillet and stir to combine. Bring to a boil and cover. Reduce the heat to low, and cook, stirring occasionally to prevent scorching, until most of the liquid is absorbed and the rice is tender, about 25 minutes. If the mixture becomes too thick, add ¼ cup more water.
3. Add the chicken and stir to combine. Cook until the chicken is heated through, about 5 minutes.

Notes

Store covered in the ‘fridge for up to 3 days. Separate into individual servings and freeze for up to 30 days. Reheat in a pot over medium-low heat or in a microwave if you have one —that was a joke! Who doesn’t have a microwave? Well…me! I don’t! 😮

Nutrition Facts

Calories

250

Fat (grams)

9 g

Sat. Fat (grams)

2 g

Carbs (grams)

20 g

Fiber (grams)

5 g

Net carbs

15 g

Sugar (grams)

7 g

Protein (grams)

26 g

Sodium (milligrams)

546 mg

Cholesterol (grams)

78 mg

Vitamin D

0 µg

Vitamin E

2 mg

Magnesium

38 mg

Potassium

511 mg

Vitamin B12

0 µg

Vitamin K

10 µg

Vitamin C

52 mg

Folic Acid

0 µg

Iron

2 mg

Calcium

66 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

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