BBQ Chicken and Rice Skillet

Makes 4 (1-1/2 cups each) Servings

2 Member Ratings


8 boneless skinless chicken thighs, cut into chunks (about 1 lb.)
1 tsp oil
1 1/4 cups water
1/2 cup barbecue sauce
1 1/2 cups Minute® White Rice, uncooked
1 large red bell pepper, chopped
1 cup zucchini, chopped


  • Brown chicken in oil in large nonstick skillet on medium-high heat 3 minutes.
  • Add water, barbecue sauce and rice. Bring to boil.
  • Reduce heat to medium-low; stir in red bell pepper and zucchini. Cover. Simmer 10 minutes.
  • Substitute: Prepare as directed, using boneless skinless chicken breasts.