I think this is a pretty all-in-one meal, especially if you add the peas to the skillet! You could serve this with a starter salad or soup, though, to round out the meal.
SUBSTITUTIONS FOR THIS RECIPE
If you aren’t a chicken fan, you could substitute thinly sliced pork chops or even a pound of sliced mushrooms to make a mushroom and rice vegetarian version!
You could also substitute other hearty grains like farro, but your cooking time and liquid will have to increase. You’ll have to keep an eye on it as it cooks and add more liquid if the skillet gets dry.
STORING AND REHEATING CHICKEN AND RICE
This chicken and rice skillet stores great in the fridge for five days. If you are reheating it from the fridge, you can do so in the microwave on high in short, 30-second bursts. Or you can add it back to a skillet and reheat on low with a splash of water.
This dish also freezes well and can be frozen (in an airtight container) for up to three months. Thaw in the fridge before reheating.
