15 Minute Turmeric Vegetable and Rice Skillet
Lisa Bonny
A spicy, saucy, one-pot chicken and rice skillet meal with beautiful turmeric flavor.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
- 1 lb boneless skinless chicken breast
- 1 jar or pouch 12-15 oz masala sauce
- 1 pouch ready-to-eat turmeric rice
- 3 large carrots peeled and sliced
- 2 c. sliced and halved zucchini
- 8 oz sliced mushrooms
- 1 can 15 oz baby corn, drained
- 1 bell pepper diced
- 2 tablespoons olive oil divided
Heat 1 tablespoon of oil in a large skillet over medium.
Cube chicken and add to skillet. Season with salt and pepper. Saute 3-5 minutes, until cooked through and no longer pink. Remove to plate.
Add remaining tablespoon oil and all vegetables to skillet. Toss gently with spatula or wooden spoon to coat. Cover skillet with lid and let cook 3-4 minutes, until veggies are crisp-tender.
Remove lid. Break up rice in pouch with fingers before opening. Stir rice and chicken into veggies.
Pour masala sauce into skillet and stir gently to combine. Heat for a minute. Serve hot.
- If you do not have a lid for your large skillet, cover with a cookie sheet.
- If you cannot find turmeric rice, add 2 tablespoons of butter, 1/2-1 tablespoon ground turmeric and 1 crushed clove of garlic to a pouch of ready-to-eat plain rice.