Spicy Chicken and Rice Skillet

This is a fast, one-pan dinner that leans on rotisserie chicken for easy protein and canned tomatoes for big flavor without any cream or heavy sauce. Microwave rice keeps the hands-on time short, and red pepper flakes bring the heat the name promises. It makes a modest, satisfying portion that's light on grease but still filling, with a scoop of broth stirred in to keep things saucy and brothy rather than dry.

Ingredients

• 2.5 cupsRotisserie chicken, diced, skin removed
• 2 pouchesMicrowave gluten-free rice, about 8.5 oz each
• 1 can (14.5 oz)canned diced tomatoes
• 0.5 cupchicken broth, low sodium, gluten-free
• 1 teaspoonred pepper flakes
• 1 tablespoonolive oil
• 2 clovesgarlic, minced, or 1 teaspoon jarred
• 0.25 teaspoonsalt

Method

1. Heat the olive oil in a large skillet over medium heat and cook the garlic for 30 seconds until fragrant.
2. Add the diced tomatoes, chicken broth, red pepper flakes, and salt, and stir to combine.
3. Microwave the rice pouches according to the package directions, then stir the rice and chicken into the skillet.
4. Let everything simmer together for 5 minutes, stirring once, until the chicken is warmed through and the sauce has thickened slightly. 5:00
5. Taste and add more red pepper flakes or salt if you like, then serve hot straight from the skillet.