Alcoeur Apron's Stuffed Pepper Skillet
2 teaspoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
3 bell peppers, diced (yellow, orange, or red)
1 pound ground chicken (any ground meat will work)
1 cup long-grain white rice, rinsed
15 ounce can kidney beans, drained and rinsed
15 ounce can diced tomatoes
Small can tomato paste (5.5 oz.)
2 1/4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 teaspoon salt
Ground black pepper
Heat olive oil in a large (12") skillet/frying pan over medium heat. Sauté the onion and garlic until starting to soften, about 5 minutes. Add the bell pepper and sauté another minute or so, then add the ground chicken and cook until no longer pink (at least 5-10 minutes), while breaking it into smaller pieces. Drain any excess fat, if necessary.
Add the rice, kidney beans, diced tomatoes, tomato paste, chicken broth, basil, parsley, oregano, onion powder, and red pepper flakes. Stir until well combined then season with salt and black pepper.
Bring to a simmer, cover, then turn the heat down to low. Cook for about 15 minutes, until the rice is tender and cooked to your liking. Stir occasionally to prevent the rice from sticking to the skillet and add more broth if you find the texture is getting too dry. Taste for seasoning and enjoy!