Stoplight Chicken Skillet with Rice

Stoplight Chicken Skillet with Rice

This evening I found myself in the mood to add another recipe to my 50 in 15 Challenge. I had some extra colored bell peppers on hand, and inspired by my similarly-named Stoplight Chicken Pizza, I decided to throw some of them together with a few other veggies and some chicken in a skillet, and serve over some brown rice for a nice, healthy dinner. I must admit that the end result is quite phenomenal. It’s easy to make, is very flavorful, and has just a bit of a kick from the crushed red pepper that’s added. This is most definitely a recipe I’ll be making again soon.


  • 1 c. dry brown rice
  • 2 c. water
  • 1 medium onion, chopped
  • 2 cloves garlic, diced
  • 1/2 green bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 lb. raw chicken breasts, cut into bite-sized pieces
  • 14.5 oz. can no-salt-added diced tomatoes
  • 4 oz. tomato sauce (optional)
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper
  • Olive oil
  • Salt and pepper, to taste


  1. In a sauce pan, combine rice and water, along with a dash of olive oil (to prevent sticking). Bring to a boil, stir once, then reduce heat, cover, and cook for 35-45 minutes, or until rice is tender and fluffy and the water has been absorbed.
  2. While the rice is cooking, heat 1 tbsp. olive oil in a nonstick skillet over medium-high heat. Add the onion, garlic, bell peppers, and celery, and cook for 3-5 minutes or until they begin to soften.
  3. Add the chicken and cook, covered, for 4-6 minutes or until the chicken is no longer pink.
  4. Add diced tomatoes, tomato sauce (if desired), basil, oregano, red pepper, and salt and pepper, to taste. Bring to a boil. Reduce heat and gently boil, covered, for 10-12 minutes.
  5. To serve, top the rice with the chicken mixture.


As you no doubt noticed, the name is taken from the medley of colored bell peppers used (green, yellow, and red). And as mentioned above, this recipe is very easy to make, and is a great way to use up some extra veggies to create a healthy dinner option. If you choose to add the optional few ounces of tomato sauce, I’d recommend serving each dish in a shallow soup bowl, as the chicken mixture will be a bit more soupy.

One additional note regarding the brown rice: I had cooked some brown rice the other night, and let is sit for just a bit too long, causing the rice to stick to the pot like crazy. To prevent such messy sticking tonight, I added a dash of olive oil to the water when I cooked the rice (as noted in the directions above). Not only did it prevent the rice from sticking to the pot, but it also gave a nice dash of flavor to the rice.

Bon Appétit!


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