One of our favorite, quick one-pot suppers is my Beefy Corn Rice-A-Roni – When “Quick” is All That Matters. Using one large non-stick skillet and a few simple ingredients, supper can be on the table in about 30 minutes. My family loves it. I began to think about other flavors of Rice-A-Roni and different types of ground meat to see what else could be created. The Chicken and Rice-A-Roni is a dish still in the creative stage – it needs a little tweaking. Unlike its beefy counterpart, this dish is very mild in flavor. Next time, I’m going to add finely chopped red onion for a little extra flavor. Still, the family liked it. The perfectionist, gotta have tons of flavor home cook that I am found the dish nice, but without enough mouth-watering flavor. That surprised me because Chicken Rice-A-Roni isn’t exactly bland. Red onion should do the trick. I’ve added it to the recipe for next time.
While this is a great base, please feel free to add whatever you like to the dish. I’m always open to suggestions.
One Pan Chicken & Rice-A-Roni
1 lb ground chicken
1/4 Cup Red Onion, finely chopped
1 Box Rice-A-Roni Chicken
2 tablespoons butter
2 1/2 Cups Water
1 Can Corn
Salt to Taste
Pepper to Taste
Brown ground chicken and onion together in a large pan. Drain well and set aside.
Brown rice according to package in butter. Put chicken back in pan with rice. Add water and seasoning package. Stir to blend seasoning into mixture.
Drain corn of canning liquids. Stir into pan. Cover and let simmer 15 to 20 minutes or until liquid has evaporated.
Serve with a simple salad for an easy week-night supper.