FN_FN Kitchens Middle Eastern-Style Chicken, Veggies and Rice.tif
Recipe courtesy of Food Network Kitchen

Easy One-Pan Chicken, Veggies and Rice

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Rotisserie chicken, microwavable brown rice and pre-trimmed beans come together in a wok or skillet for a satisfying meal ready in less than 30 minutes. The bold spice blend ras el hanout and toasted pine nuts bring warm Moroccan flavor to this memorable dish.



  1. Prepare the rice according to package directions. Set aside. 
  2. Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. 
  3. Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt. 
  4. Transfer to a platter, sprinkle with the parsley and pine nuts and serve.