One Skillet Meal-Chicken And Rice

This one skillet meal is fast and easy to make in a pinch! After a long day of hunting in the woods, ice fishing, or a canning marathon, you can whip this skillet meal up in no time!

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You’ll want to start off with a 12″ cast iron skillet. If you don’t currently cook with cast iron, you’re missing out! Cast iron pans and skillets are great to cook with. When properly cared for and allowed to preheat before use they are virtually non stick. Also, while aluminum pans can release toxic aluminum into your foods, cast iron actually releases trace amounts of iron into your foods. This is the same iron your body uses and needs. Cast iron also holds heat well, making it nice to hold your foods on the table during the meal. Plus, it looks so beautiful! (At least, I think so anyway.) So get your cast iron skillet heating on medium and let’s get started!

Start your rice first. In your skillet add 2.5 cups of water and 1 cup of rice. I use Jasmine for this recipe. You could also use brown or wild rice, you may have to add a little more water for the longer cooking rice varieties. Put the lid on the skillet and bring to a boil. Once it starts to boil, stir the rice, reduce to a simmer and replace the lid. Simmer for about 10 minutes or until the rice it fully cooked. Be careful not to burn it.

Our 12″ skillet actually does not have a lid. It is an old Wagner brand. I use the lid off my large stockpot and it works well for this. If you don’t have a lid to fit it at all, you can also use a cookie sheet or tin foil. Something to keep the moisture from evaporating too quickly is all you need.

When your rice is finished cooking, add one pint of canned chicken, juice and all. You can also use store bought canned chicken if you do not can your own. In that case, you may want two or three cans depending on the size of the can. That is the beauty of this one skillet meal-it is very flexible and forgiving.

Now we are going to make a gravy of sorts with all that chicken and chicken juice/broth that is in the skillet. To do this, simply take your pint jar and add roughly one-half cup of cold water. Add one tablespoon of flour to the water, put the lid on tightly and shake the daylights out of it. If you are using store canned chicken put one-half cup of cold water into a small bowl and add the one tablespoon of flour. Whisk until smooth. Add your flour/water mixture into your skillet with the chicken and rice. Stir with a whisk until well incorporated and it starts to thicken.

Now that you have your chicken and gravy mix, drain one can of green beans. Again, either home canned or store bought. Add to your chicken. Stir until mixed together and the beans are hot. Any veggie will work for this. It does not have to be green beans.

Stir in well. Add freshly ground salt and pepper to taste, as well as any other spices you like. I use garlic powder often and onion sometimes too. Freshly grated cheese such as cheddar or parmesan go well for added depth of flavor. Serve hot and enjoy! This is so simple to make. Fast, hot and nourishing comfort food!

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