Creating a rich, flavorful, inspired chicken and rice dish without spending an exorbitant amount of time to cook the rice through.
Using instant or quick-cooking rice, which saves time overall, but suffers from inferior flavor and texture.
Partially cooking long-grain rice in the microwave before cooking it through in a skillet offers the best of both worlds—quicker cooking time plus full-on deliciousness.
HOW THIS QUICKIE WORKS
- Zapping the rice with broth in the microwave (while the chicken browns on the stove) shaves off cooking time with minimal loss of flavor
- Sliced scallions do double-duty; the hardier white parts are sautéed as a base, and the delicate greens are added at the end for an aromatic hit
- After the chicken, corn, and rice cook on the stove for about 10 minutes, tomatoes and lime zest are added to the skillet mixture and heated through