Cheesy Chicken Rice Skillet
Tender chicken and rice cooked in one pan with sweetcorn and melted cheddar, a mild dinner the whole table finishes.
- Time40 mins
- LevelEasy
- Costabout £1.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large lidded frying pan over a medium high heat. Add the chicken and cook for 5 minutes, turning, until pale gold.
5 min - 2
Add the onion and pepper and cook for 5 minutes until soft.
5 min - 3
Stir in the paprika, cumin and tomato purée and cook for 1 minute until it smells rich and smoky.
- 4
Add the rice, the hot water and the salt. Stir once and bring to the boil. Turn the heat right down, put the lid on and cook for 15 minutes until the rice is tender and the water has gone.
15 min - 5
Scatter over the sweetcorn and cheese, put the lid back on and leave off the heat for 5 minutes until the cheese has melted.
5 min - 6
Fluff with a fork and serve straight from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.