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15 Minute Turmeric Vegetable and Rice Skillet

Lisa Bonny
A spicy, saucy, one-pot chicken and rice skillet meal with beautiful turmeric flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 -8 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.